Saltimbocca alla Romana with Brussels sprouts

Saltimbocca alla Romana with Brussels Sprouts

If you are looking for a delicious, refined, and flavorful recipe, Saltimbocca alla Romana is the perfect choice! This classic Italian recipe, literally translated as "jumps in the mouth," brings together subtle flavors and fine textures, turning any meal into a memorable feast. Additionally, the Brussels sprouts garnish adds a touch of freshness and a pleasant contrast to the juicy meat, making this dish an ideal choice for a special dinner or festive occasion.

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4

Ingredients

For Saltimbocca:
- 4 veal cutlets, approximately 0.5 cm thick
- 4 thin slices of Parma ham
- 4 fresh sage leaves
- 50 g of butter
- 50 ml of dry white wine

For Garnish:
- 500 g Brussels sprouts
- 20 g herb butter (optional, but recommended for a more intense flavor)
- 20 g garlic butter (or 1 crushed garlic clove)
- 1 teaspoon of brown sugar
- A pinch of nutmeg
- Salt

The Story of the Dish

Saltimbocca alla Romana is a recipe that originates from Italian culinary traditions, known for its simple yet elegant combination. Over time, this recipe has been reinterpreted and adapted, but its essence remains the same: a synthesis of flavors that delights the taste buds. Moreover, Brussels sprouts, although they may seem like an unusual choice, add a touch of color and high nutritional value, being rich in vitamins and minerals.

Preparing Saltimbocca

1. Flatten the Cutlets: Start by gently flattening the veal cutlets with a meat mallet until they become flat. Be careful not to tear them, just make them thinner.

2. Add Ham and Sage: Place a slice of Parma ham and a sage leaf on each cutlet. Secure them with a toothpick to keep them in position during cooking.

3. Fry the Cutlets: In a large skillet, melt 50 g of butter over medium heat. Add the cutlets and fry them for 3-4 minutes on each side until golden and tender. It is important not to overcrowd the skillet so that they fry evenly.

4. Add the Wine: After the cutlets are fried, pour the white wine into the skillet and let it boil for 2-3 minutes until the alcohol evaporates and the sauce thickens. Remove the cutlets and keep them warm in an oven preheated to 60-70 degrees Celsius.

Preparing the Brussels Sprouts Garnish

5. Prepare the Sprouts: Clean the Brussels sprouts by removing damaged leaves. Boil salted water in a large pot. When the water is boiling, add the sprouts and boil for 15-20 minutes. The sprouts should be slightly crunchy, so I recommend checking them with a fork.

6. Caramelize the Sprouts: In a separate skillet, melt 20 g of herb butter and 20 g of garlic butter. If you don’t have flavored butter, you can use regular butter and add a teaspoon of chopped herbs (such as dill or parsley) and a crushed garlic clove. Sprinkle a teaspoon of brown sugar and let it caramelize slightly.

7. Finishing the Garnish: Toss the Brussels sprouts in the caramelized sauce, adding a pinch of nutmeg for extra flavor. Mix well to coat the sprouts evenly with the sauce.

Assembling the Dish

8. Serve: Place one cutlet on each plate, alongside a generous portion of caramelized Brussels sprouts. You can drizzle with the remaining sauce from the skillet to enhance the flavors.

Serving Suggestions

This dish pairs wonderfully with a dry white wine that complements the delicate flavors of the meat and balances the sweetness of the sprouts. Additionally, a green salad with a simple vinaigrette can add a touch of freshness to the meal.

Possible Variations

If you want to experiment, you can try replacing the Parma ham with prosciutto or adding other herbs, such as basil, to slightly change the flavor profile. You can also use other vegetables for the garnish, such as carrots or zucchini, which can also be caramelized.

Frequently Asked Questions

1. Can I use pork instead of veal?
Yes, you can use pork, but the cooking time may vary.

2. How can I make this dish easier?
You can use pre-cut and flattened veal cutlets, which you can find in stores.

3. Is this recipe suitable for a diet?
In one serving, this dish contains approximately 450-500 calories, but you can reduce the amount of butter to make the recipe lighter.

Nutritional Benefits

Veal is an excellent source of lean protein, while Brussels sprouts are rich in fiber, vitamins C and K, and antioxidants. This dish is not only delicious but also contributes to a healthy diet.

In conclusion, Saltimbocca alla Romana with Brussels sprouts is more than just a simple recipe – it’s a culinary experience that combines tradition with innovation. I invite you to try this recipe at home and enjoy its refined flavors. Bon appétit!

 Ingredients: 4 veal cutlets 0.5 cm thick, 4 transparent slices of Parma ham, 4 fresh sage leaves, 50 g of butter, 50 ml of white wine. For the garnish: 500 g of Brussels sprouts, 20 g of herb butter, 20 g of garlic butter, a teaspoon of sugar, a pinch of nutmeg.

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