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Saltimbocca alla Romana with Parmesan Risotto
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
1 servings
Lorenzo Ravioli
@lorenzoravioli- Ingredients
- Recipe
- Small Files2 unit(s)
- Parma ham slices4 unit(s)
- Wheat flour50 g
- Dry white wine1/2 cup
- Olive oil30 ml
- Arborio rice100 g
- Vegetable broth300 ml
- Chopped Onion1/4 unit(s)
- Grated Parmesan150 g
- Butter30 g
- Preparation mode saltimbocca Season the fillets with salt and pepper. Then gently coat the fillets with wheat flour. Once this is done, with the help of a toothpick, stick the raw ham and the sage leaves in each fillet. Fry the fillets with half the oil over high heat, quickly, starting with the raw ham side. Once both sides are fried, add the wine and let it reduce. Parmesan Risotto In a shallow pan, add half the oil and fry the onion until wilted. Once this is done, add the rice and fry normally. Then add half of the wine and let it reduce over high heat, stirring constantly. Once that's done, add the broth little by little, always stirring with a spoon until you reach the "al dente" point. Finally, add the parmesan and butter. Let it rest and serve hot with the Saltimbocca alla Romana. Remember, good dinnerware will enhance the end result. Good appetite 💥
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