Sambucaromanajam Recipes
SALTIMBOCCA ALLA ROMANA
Saltimbocca, veal sauteed with prosciutto and sage, is a festive and easy supper. A classic of Roman cuisine, saltimbocca means "jumps in the mouth." Although veal scallops are traditional, the dish also can be prepared with boneless slices of turkey breast or boneless chicken breasts. Some cooks don't like the prosciutto side to get crispy, but this doesn't bother me. The pan may be deglazed with stock alone or in combination with wine. I like to serve saltimbocca with green beans or spinach, and mashed potatoes are nice if you want a starch accompaniment.
Provided by Food Network
Categories main-dish
Time 25m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Pound the meat slightly between sheets of plastic wrap to a uniform thickness of 1/4-inch. Sprinkle lightly with salt and pepper and top each piece with 2 sage leaves. Cover the sage with the prosciutto slices and skewer into place with toothpicks.
- In a saute pan, heat the oil over medium-high heat. Add the meat, prosciutto and sage-side down, and saute until golden on the first side, about 3 minutes. Turn and cook the other side, about 3 minutes longer. Remove to a warmed plate and keep warm.
- Pour in the stock and the wine and deglaze the pan over high heat, scraping up any brown bits stuck to the bottom. Boil until the pan juices reduce and are thickened. Remove the pan from the heat and swirl in the butter. Spoon over the saltimbocca and eat at once.
SALTIMBOCCA ALLA ROMANA
Steps:
- Slice the cutlets in half and pound each cutlet 1/4-inch thick. Sprinkle each cutlet with salt and pepper on one side only; do not salt the side the prosciutto will be on or it will become too salty. Using a toothpick, secure a slice of prosciutto and a sage leaf on top of each cutlet.
- Add the flour to a plate, sprinkle with salt and pepper and whisk together. Dredge each cutlet through the flour, shaking to get rid of the excess flour.
- In a 12-inch skillet, melt the butter in the olive oil over medium-high heat. Then add 4 cutlets, prosciutto-side down, into the pan. Cook about 3 minutes on each side. Add the wine to the skillet and cook until the sharp smell of the wine is cooked off, about 3 minutes. Repeat with the remaining cutlets using a clean skillet. Serve the cutlets on a large platter and drizzle with the sauce. Garnish with fresh sage.
SAMBUCA ROMANA JAM
Make and share this Sambuca Romana Jam recipe from Food.com.
Provided by Dannygirl
Categories Fruit
Time 1m
Yield 5 half-pint jars, 1 serving(s)
Number Of Ingredients 8
Steps:
- Mix sugar and pectin together.
- Stir into blueberries, lemon rind, water, and Sambuca in a heavy saucepan.
- Cook over high heat, stirring constantly, until mixture comes to a hard boil.
- Stir in remaining sugar.
- Bring to a rolling boil, still stirring constantly.
- Boil for 1 minute.
- Remove from heat.
- Skim off foam with metal spoon.
- Place 10 coffee beans in each jar.
- Immediately pour jam into hot sterilized jars and vacuum seal.
Nutrition Facts : Calories 2682.7, Fat 2.8, SaturatedFat 0.3, Sodium 216.1, Carbohydrate 697.9, Fiber 26.6, Sugar 572.8, Protein 5.8
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