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Saltimbocca alla romana with mock potato pie mix the vegetables




For saltimbocca:

Farsi prepare the butcher slices of veal and cut small for little thicker than those used for carpaccio, place a slice on each slice of ham, two leaves of sage and stop it with a toothpick. Pass the rolls in flour. In a frying pan, defrost the butter and cook the meat quickly on both sides with a little blending of white wine. Serve immediately.


For the sham potato pie:

Slice the potatoes very thin. In a hot pan put extra virgin olive oil, a clove of garlic, potatoes, a few leaves of sage and a whole sprig of rosemary. Sautee the potatoes until cooked, season with salt and arrange the slices on each other giving the shape of a pie.

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fillet glazed with balsamic salad with delicious risotto with grappa




Melt the butter in a pan and cook for a few moments the thread, previously dusted with flour on both sides, then season with salt and pepper.
Pour a cup of balsamic vinegar, let it evaporate, taking care not to overcook the meat.
Serve warm with sauce cooking, garnishing the dish with balsamic vinegar of Modena Glaze (available in supermarkets in the department vinegar).

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Risotto alla grappa

* 1 liter vegetable stock * 350 g rice
carnaroli

* * 1 small onion 50 g butter ½ cup brandy

* * * 1 packet of saffron
Parmesan Parmesan cheese


Preparation: Peel

onion, cut into thin slices and sauté with 3 / 4 of the butter for about 5 minutes. Add the rice and toast for a few minutes, stirring constantly. Add the brandy, and then turn the heat to evaporate, stirring constantly. United

almost all the broth into the rice, add saffron and reduce heat. Add the rest of the broth gradually the liquid is absorbed, whereas the rice needs about 15 minutes of cooking.

When ready stir in the remaining butter and a handful of parmesan cheese, then let it sit for a few minutes and serve garnished with sage leaves.