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Recipe by Emporion
Saltimbocca alla romana is a typical dish of traditional Roman cuisine made with veal slices wrapped in a layer of prosciutto crudo and flavored with sage leaves. This dish is loved for its simplicity and for the explosion of flavors released during cooking.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Flour the meat slices, lay a slice of ham on the meat so as to cover it, then place a sage leaf on top and secure everything with a toothpick
Step 2 of 3: Brown the meat prepared in this way in butter or margarine
Step 3 of 3: As soon as it is browned, remove the meat and pour the wine into the pan juices, let it reduce a little, pour it over the meat and serve
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Nickel to be checked · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving141 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,160 kJ277 kcal | 822 kJ197 kcal |
| Fat | 17.71 g | 12.56 g |
| of which saturated fatty acids | 8.26 g | 5.86 g |
| Carbohydrates | 0.44 g | 0.31 g |
| of which sugars | 0.44 g | 0.31 g |
| Fibre | 0.14 g | 0.1 g |
| Protein | 19.77 g | 14.02 g |
| Salt | 2.27 g | 1.61 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
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