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How to Make Saltimbocca alla Romana with a twist ;) Quick

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We hope you got benefit from reading it, now let’s go back to saltimbocca alla romana with a twist 😉 recipe. You can have saltimbocca alla romana with a twist 😉 using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to prepare Saltimbocca alla Romana with a twist ;):

  1. Get 400 g of lean pork steaks.
  2. Provide 60 g of Parma ham.
  3. Prepare of Few cubes of melting cheese i.e. mild cheddar.
  4. Provide leaves of Few fresh sage.
  5. Prepare 50 g of butter.
  6. Prepare Splash of white wine.
  7. Prepare 50 g of Plain flour.
  8. You need of Black pepper.
  9. Get Pinch of salt.
  10. Provide Tbsp of extravergin olive oil.
  11. Get of You will need a few cocktail sticks for this recipe!.

Steps to make Saltimbocca alla Romana with a twist ;):

  1. Take the pork steaks and remove any possible excess fat, then beat them to make them tender and thinner. Pass them in the flour to cover them with a thin layer..
  2. Layer each one steak with a slice of Parma ham, then make another layer over the top of the ham with a sage leaf, and then add on top the cube of cheese. Roll the steak into a little parcel and fix it with cocktail sticks so the delicious filling stays all inside!.
  3. In a big frying pan, melt 40g of the butter (retain some for later!) and the olive oil on a medium high heat. When melted, add the little parcels and turn them often so they get a nice golden colour on all sides. Add black pepper to your taste and only a small pinch of salt as the ham will make the meal rich already!.
  4. When the meat is golden, add the wine and let it evaporate on a high heat, then turn the heat down to low, cover with a lid and let cook for another minute or so. Remove them from the pan when ready and set apart, covered..
  5. In the same frying pan, add the remaining butter and a splash of water, and on a low heat, let it melt and stir it until dense and reduced..
  6. Serve the saltimbocca on top of this thick sauce, making sure they're still piping hot!.

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