THE Baked saltimbocca I’m a second course of meat truly exquisite! a modern reinterpretation of the famous Roman Saltimbocca. In this case the thin slices of veal, dried ham And sagethey come baked in the oven; resulting lighter compared to the original version, but equally super delicious! Thanks to slow cooking that enhances every single ingredient!
By now you all know the my passion for cooking slices : from the Pizzaiola, to the creamy chicken strips, to the classic Scaloppine (of which I published the very recent orange version); they always collect a huge success! This time I got it inspiration from one of my favorite dishes thanks to the oven being turned on, I cooked the Saltimbocca in the oven. It’s about a very easy preparation And super fast. Enough few minutes. You can choose chicken or veal, but if you like beef too. They’re preparing without flour ; they cook without butter and it is used only very little oil! The result is extraordinary in terms of softness of the meat And delicate flavour beyond that light. Try them soon and I’m sure you will Baked Roman Saltimbocca they will be included in your favorite second courses! To do and redo as save dinnerbut also for a family lunch! Needless to say, even i children will love them! and if you combine them with the baked potatoes that you loved so much there will be applause!
Baked Saltimbocca recipe
Preparation | Cooking | Total |
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7 minutes | 8 minutes | 15 minutes |
Cost | Kitchen | Calories |
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Bass | Italian | 242 Kcal |
Ingredients
Quantity for 6 pieces |
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How to make baked Saltimbocca alla Romana
First of all, flatten the slices with a meat tenderizer, if they aren’t already flattened.
Then mix oil, wine, salt and pepper in a bowl, mix well to obtain a fragrant and homogeneous sauce.
Finally, place a sheet of baking paper on a baking tray.
Then dip the slices directly into the oil and wine sauce, massaging both sides well, then place each slice on the baking tray.
Finally, add half a slice of raw ham and a sage leaf to each slice, tying it with a toothpick:
Finally, spoon the rest of the oil and wine sauce directly onto all the saltimbocca.
This trick will help keep the meat from drying out! just like baked meatballs
Then cook in a preheated oven at 180° in the middle part for 8 maximum 10 minutes.
Here are yours ready Baked saltimbocca
storage
they are also excellent the following day, you can heat them in the microwave, in the oven or in a pan with a little water.
If you love this dish, discover all the other second courses