How to Make SALTIMBOCCA Like an Italian
ฝัง
- เผยแพร่เมื่อ 5 ส.ค. 2024
- Italian chef Vincenzo shows how to cook the roman dish Veal Saltimbocca in less than 10 min. Cooking Italian meal by thinly sliced veal, salty prosciutto, smothered by a creamy sage and wine sauce.
Bring Rome into your kitchen by recreating my Veal Saltimbocca. It is a classic Roman dish of thinly sliced veal, salty prosciutto, smothered by a creamy sage and wine sauce that will make your mouth water!
Did I say Veal Saltimbocca is ready in less than 10 minutes?! Quality ingredients, my simple method, and a few toothpicks and you’ll be transported to Rome as soon as you take the first bite!
💯 Follow this link to read and print the written recipe: www.vincenzosplate.com/recipe...
#saltimbocca #saltimboccarecipe #vincenzosplate
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Veal Saltimbocca
0:40 Ingredients for Veal Saltimbocca
1:30 How to Flatten the Meat
2:19 How to Assemble the Veal Saltimbocca
3:38 How to Flour the Saltimbocca
4:05 How to Cook Veal Saltimbocca
8:54 How to Serve Veal Saltimbocca
10:02 How to Eat Veal Saltimbocca, E ora si Mangia...Vincenzo's Plate
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🎬 #VincenzosPlate is a TH-cam channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!). - แนวปฏิบัติและการใช้ชีวิต
Have you ever order this dish when in Rome?
Hmm it is possible, in a restaurant close to Piazza Venezzia and Via Del Corso 🤔
Could it be proscutto violino?
what could you server on the side some italian bread or pasta?
In Denmark ive tried Saltimbocca in the restaurant La Vecchia Signora.
They make the best starter in nothern europe. Vitello Tonnato ❤
Please make that Vincenzo. Grazie mille.
I've had this at a local restaurant in Canada. I've been trying to find what is called to make it myself. They called it Veal Roma. I'll be making this tonight!
Ciao Vincenzo, Bravo! The only thing I'd do differently is take the cutlets out after 3 minutes +/- 1-1/2 to 2 minutes a side only and then reduce the pan sauce and complete on the plate. As delicious as it was and looked, I bet the veal was overcooked. Doing it with chicken breast I'd split them entirely in half and pound out thin so they cook more quickly.
That's a really good suggestion, I'd definitely would try this out.Thank you for pitching in.
I tried to make this dish once but was met some difficulties. First, I had a surprisingly hard time finding veal cutlets. After trying a local butcher shop, I was finally able to find some. Unfortunately, I found out that these cutlets were cubed (they were wrapped in butcher paper and weren't labeled as cubed) and fell apart as I proceeded to pound the meat.
Not wanting to submit to defeat, I found that I could form patties out of the destroyed cutlets ( similar to a burger patty). I cooked the veal in the sauce with the prosciutto and sage, then placed between a bun like a burger. That sauce was divine! Hopefully, someday, I will be able to cook saltimbocca proper!
Did you know that cooking will always be a process? It is not as easy as people might think it would be, procuring the ingredients is as difficult as making the actual dish. But I do adore people like you, you're the kind that doesn't give up! And I have my full respect on that. Yes, please do not give up and continue to strive for the best, you are amazing and talented. Keep cooking!
This recipe is supreme and italian. I will make it. As an alternative, in the US, we have country ham sliced and packaged. Very salty. I make something similar with the same process, except no veal, or prosuccito. Just the salty country ham. Flour, butter, wine .., CREAM from the pan. I plate the meat on top of fresh uncooked spinach. Not exactly like Vincenzo, or an equivalent, but, same process. Just like Vincenzo said, process. Thank you Vincenzo.
This is one of my favorite dishes. Thank you Vincenzo!
Oh wow 🤩 have you ever made them?
@@vincenzosplate no never, i have tried it only at restaurants.
Also, "this is how you get rid of stress" **proceeds to beat his meat** 😂
Sorry couldn't help but laugh at that one haha
Hahahaha 🤣🤣
I actually did this using pork tenderloin and it turned out devine. Sage and pork go so well together plus the salty prosciutto, it was a match made in heaven. I paired it with some creamy polenta and a glass of white wine. I'm salivating just typing this.
That sounds absolutely delicious! The combination of pork tenderloin, sage, and prosciutto is a true winner. Enjoy your meal and cheers to a perfect pairing! 🍖🌿🍷
I love the way you love food. It is a great joy to me
Thank you so much ❤️
Omg, That looks so appetizing, I will make sure to make it!
Fantastic! I’m sure you will love it
Your passion while cooking makes the video even better! I don't like most meats that much, but even I get hungry after watching this 😂
Thank you so much for your kind words, it makes me so happy to know that I am helping you to cook Italian food the right way! Keep watching and I promise I won't disappoint you! 🤗🍝
There was a restaurant my Father would bring me that had the most amazing Veal Marsala... I would love to learn that recipe! Thank you for all of your work and video's!
I hope you'll try this recipe too. I'm glad I was able to provide you with learning on how to cook Italian cuisine.
😘😘😘 It was sooooo delicious and amazing, thank you my friend ⭐⭐⭐⭐⭐
Many thanks to you 🙏🏻 I’m super glad you loved this recipe!!
Vincenzo, grazie per questa bellissima ricetta, l'ho fatta stasera per me e non potevo credere a quanto sia gustoso. Grazie mille è salute di Montreal in Canada. Ciao!
Fantastico 😍 sono contento che ti sia piaciuto!
That looks amazing. I can't wait to try it
Please try this recipe as soon as possible 😍
I made this for the first time tonight, and it’s my new favorite dish. Thanks so much @vincezosplate!
👍
Good ingredients and keep it simple! Yum!
Yes! Simplicity at its best
That looks good but can I cook it without the prosciutto? I do not like pork. .
That looks so good & easy to make! I will definitely try it. I have been to Rome, but I didn’t know to order this dish!
That's wonderful to hear! Rome has so many delicious dishes to explore. Don't worry, there's always something new to discover. Give it a try and let me know how it turns out for you. Happy cooking! 🍽️🇮🇹
Ciao Vincenzo, i didn't had the chance to visit Rome, but for sure i will order if i get there. Meanwhile i have to prepare it by myself at home. Thanks for the video, it's very "yummy" 😋
Yes you should try making this recipe, I’m sure you would love it 😋
Complimenti al chef👌
Grazie mille 🙏🏻❤️
Oh man that looks soooooooo good!!!!!!!!!!!!!!!!!!!!!!
Oh yes it really is!!
Looks delicious 😍
It tastes even better! You know 😍
Adoriamo!!! 🤤🤤🤤🤤
Eeeh proprio buono 🤤
@@vincenzosplate I asked Eva (Pasta Grammar) for suggestions; maybe you can help me. I'm on a low salt to no salt diet... bad kidneys... anyway, I can't eat prosciutto, anchovies, capers, or bacon. What, if anything, can I use as substitues? I make this dish but just without the prosciutto.
@@dee_dee_place bad kidney Van be fix by Sabah snake grass.the best
Ok i will try this today looks delicious
Great! Please try it and let me know 😋
Buonissimo!
Siii 😍 da leccarsi i baffi
Looks incredible, Chef 👍
Grazie Carl! Will you make Saltimbocca? 😋
@@vincenzosplate it's on my list
Favorite dish of all time
Cool! I've never heard of this dish. That's why I watch :)
I’m sure you would love it 😋
I watch this ti have no stress, grazie 😁
Hahaha great
I want to try it homemade.Thank you!! Vincenzo's Plate
Great! Please make them 😍
Please also show us how you would prepare a Vitello Tonato! Thank you Vicenzo! Greetings from Saudi Arabia
Wow thank you for the suggestion! Vitello tonnato is not that easy, but thank you anyway!
@@vincenzosplate My mother, who lived in Rome, makes it for guests.
It takes ages!
I made the chicken saltimbocca with chicken tenders. I wrapped the prosciutto around the chicken. That was the only difference other than powdered sage seasoning.
I served it over spinach and ricotta ravioli with the sauce over both. Great
We normally use Rustichella d’Abruzzo on our pastas, these are great quality pastas and really changes that game with how authentic their flavor is.
You made my mouth water❤️
Oh wow I love to hear that 😍
The dish is perfectly named.
I will try next saturday, look delicious 🤤
Yayy! Please let me know 😍
Thank you sir!
You are welcome!
Wow! wonderful!
Thank you! 😊🇮🇹 I'm thrilled you enjoyed it! Stay tuned for more delicious Italian recipes! 🍝🍕🍷
Vincenzo, Bravo.
Grazie mille 🙏🏻
Have you ever eaten this dish when in Rome?
2 minutes and the comments are full of 18+ scams
My English teacher took my class to Rome in highschool and he swore by this dish. He was honestly more excited for this than anything else in Rome.
Beautiful.
And delicious 😋
bravo!!
Grazie mille! 🙌🇮🇹 I appreciate your support and enthusiasm. Stay tuned for more delicious recipes on Vincenzo's Plate. Bravo to you too! 👨🍳😊
Awesome!
Are you going to make this recipe? 😋
@@vincenzosplate yup!
😋Wow, it looks delicious cook it
It really is! Have you ever tried veal saltimbocca? 😋
@@vincenzosplate No, but it looks very tasty. I like to try new dishes every time and I'm so glad I found your TH-cam channel. I'm really going to love making it 👍☺️
You Cook Like My Italian Mama.❤️🇨🇦🇱🇾💚
Awesome ❤️
FANTASTIC 😊😊😊
Thank you my friend! Are you going to make this super delicious dish? 😋
I wish I could, but I have had stomach surgery, and there are some things I can eat and some things I can't.😢😢😢
My late Mothers favorite dish! 👍
Wow 😍 awesome
Mmmm gravy.
In my family we usually skip the flour, and use marsala/red wine to make a delicious jus.
I was wondering the same thing. My parents had a cookbook when I was a kid that had the sauce cooked with marsala and beef stock. No other wine. I wonder if that's a regional variation.
That’s great! I suggest you to try it with flour!
@@vincenzosplate We'll see!
Coocking this right now! Thnx Chef!
how it was? 😍
I’m thinking about breakfast. Saltimbocca and a glass of wine would be great!
Breakfast goals! 🍳🍷 Saltimbocca and a glass of wine sound like a delicious start to the day. Enjoy the flavors and the little moments that make life special. Buon appetito! 🌞🇮🇹
Yuuummmyyyyy 🤤
That’s soooo good 🤤 are you going to try it?
@@vincenzosplate for sureeeee 🎉
Your #FoodPorn is making my Day bright again.
Thank you very, much, Vincenzo, for sharing your documentary with us.
I’m so glad to hear this my friend! Thank you a lot, as always!
😋😋😋👍🏻
Super delicious 😋
Excellent cooking. Too bad I didn't see the veel thing before doing another one of your recipes, today.
Many thanks 🙏🏻
I love Saltimbocca Alla Romana !
they're suuuuper delicious! Have you ever made them?
@@vincenzosplate I have not but will do so soon.
Salve Vincenzo. Una domanda, si può mangiare il saltimbocca con un compagno? Ad esempio, pasta o insalata? O meglio da solo?
Since discovering this channel all of my ingredients are in a constant state of making love to each other
That’s great 🤩
Mine too!
There is a DW german video showing an Italian chef making that, he says that tomato dishes like salads should not be used with it, as the flavors don't go well together.
Grazie paesano
Ciao paesano! 👋🇮🇹 Ti è piaciuta la ricetta? 😊
Hi Vincenzo, what kind of side dish would you recommend next to the Saltimbocca? I think a creamy Polenta would fit right in perfectly. Any other suggestions?
I wanna know as well ☺️
Commenting to push you comment
You could make a salad, or tomatoes or even more grilled veggies
@@vincenzosplate Thanks for your kind reply
@@vincenzosplate Is it true/common in italy to eat only veggies with the main dish (meats)? Or do you also have potatoes, rice or some types of grains on the side?
@@ines4242 not everyday ofc but usually when i eat at my parents in law we start with a ‘small’ pasta indeed followed by meat and veggies/salad in the next course.
What wine do you cook this with? Any specific recommendations maestro? :D
Nope, you could use the one you have
Numeroo uuunooooooo
grazieeee 🤩
👍😁
Do you not add demi glass to fortify your sce?
I've been waiting for this recipe for so long, I'm curious if I've done mine correctly so far
Let me know 😍
Wonder if you could use a thin cut of regular beef.
@@The_Gallowglass quite a risk to be chewy ... should be quite a fine cut of beaf - sirloin could work.
@@richardkaba5306 Yeah. Pound it good.
@@The_Gallowglass an that's the thing. Would you have courage to beat the sirloin with the kitchen hammer? That's definitely a kind of sin ...
Yes, I ate this in Rome. Probably paid to much because you could see the Pantheon from my table. :)
Oh wow dinner with a view, yes those restaurants are quite expensive!
I love your accent 😆😆
Thaaanks
Vincenzo, like to ask you .... I would expect to cook the prosciutto side first to make a crispy prosciutto on and the meat side after that ... the idea like with fish the skin side first ... what's wrong on that idea?
Mmmh, that could be an interesting idea 🤔 I will try
You should make chicken Marsala. 👍🏼
Veal sometimes tough to find. Could I use pork tenderloin?
Yes!
BRAVO VINCENZO, DALL ITALIA TANTI👍👍👍👍👍👏👏👏👏
Grazie mille Barbaraaa ❤️
@@vincenzosplate mi sono iscritta, sei simpatico e BRAVO CHEF, complimenti, seguirò le tue ricette, grazie 💪
I'll be serving this to our friends tomorrow/ But what do you do when you're making this for 6 people? Will you have to make it in 2 different pans? Or can you make in 2 times? But then the first batch will get cold :o #cookingstress
I use the prosciutto di San Daniele for eating as is, and the di Parma for cooking. They just taste better that way...for me. This looks delicious!
They’re both super delicious 😋
Well that's a correct choice, Parma is less salty so it is more suited to cook with
Hi one good thing it's also to add a slice of mozzarella on top. This does my father when he cooks that dish
Sounds good 😋
@@vincenzosplate It's good it adds some extra flavour to the dish
Why mozzarella??? A big nope from Italy. It's nonsense.
@@Ichnos76 First time I ever even heard of this dish, & in the first video I saw he put 3 thin slices of mozzarella on top. This is my second video, & no mozzarella, plus a comment that says it's a no-no. Guess I'll just have to trust to my own taste!
@@nolitetebastardescarborund9761 It's even better with Fontina rather than mozzarella.
Oh !!! A veal-gasm !!!
Yeah 🤤🤤🤤
I love veal but it is very hard to find in restaurants and impossible to find in our area meat markets.
Veal can be a bit challenging to find, but I have some fantastic veal recipes on my channel that you can try at home. Cooking traditional Italian dishes is a great way to enjoy veal without relying on restaurants or local meat markets. 🍖👨🍳😄
Hi Vincenzo. Great plate, as usual ;-).
I made this recipe twice, differently. I prefer not to turn the meet, and cook one side only (Vitello side), so the prosciutto and the sage leaf keep more natural and raw flavour.
I just cover the pan for a very few minutes after the wine is added, when alcool's vapors are gone, to distribute heat and aromas ... In my sens, more shades of taste ;-).
Thxs for your great job ;-)
Chef Vincenzo, I tried this and the chicken came out good, but the sauce not so much. I tried low heat and the chicken wouldn't cook so I turned it up and the butter burned. I made your Carbonara and it was amazing! Maybe I was overconfident.
Can i make this with chicken, no veal at my 2 local grocery store
Bravissimo. Delizioso. 🇺🇸🇮🇹
Grazie amico mio! Lo proverai? 😋
Certo che sì.
I have seen this served with a half cut hard boiled egg. Is that regional or preference?
It is as preference some people put it
I'm gonna make this with chicken and pork veal is hard to find or it's a special order, ill try it with sage and basil
works pretty well with any kind of meat. Where are you from? I am courious because where I'm from veal is pretty much everywhere.
@@teomarik California veal is either in stock or it's not, where I'm at but we have small butchers that will order it
@@anthonygm85 intresting, I didn't know! Thanks!
Please try it and let me know!
Oggi al pranzo ho mangiato il saltimbocca. Era deliziosa! Ed il primo era strozzapreti al pesto.
Wow che bontà 😍 li hai preparati tu?
@@vincenzosplate No, le sante suore del mio collegio li preparano.
😍😍😋😋
Mmmmh 🤤🤤🤤
Fantastic meal 😍😍 Just dont forget to remove toothpick or u gonna be stuck 😄😄😄
Ahaha yes I won’t forget
Yummy
Super delicious 😋 have you ever had it?
@@vincenzosplate tomorrow Ha ha ha :)
such a nice dish what would you serve it with
With veggies or tomatoes
@@vincenzosplate grazie mille
😍
Great.
😍😍 are you going to make this recipe?
@@vincenzosplate oh yes i will.
Do you eat this with bread?
Yes to scoop all the creamy
Most Americans have a hard time using veal. I've used chicken breasts, but pork tenderloin works much better. Do you ever see pork tenderloin saltimbocca in Italy or is it always veal?
Absolutely! While veal is commonly used in traditional saltimbocca recipes in Italy, variations with pork tenderloin can be found as well. Italian cuisine is versatile, and different regions may have their own adaptations. Give it a try and let me know how it turns out! 🐖🇮🇹
GRRRRRRRRRANDE!!!
Hey Vincenzo. Can you do this recipe with beef cutlets instead of veal without having an italian food police officer knocking at your door ? Just to be more on a budget?
Absolutely! You can definitely use beef cutlets as a budget-friendly alternative. Give it a try and let me know how it turns out for you. Happy cooking! 🐄🍽️
Is there ever a sauce or just cream asking for my friend Gordon…😊
😂🙈🙈
Can I use chicken breast instead of veal?
Absolutely! Chicken breast can be a great alternative to veal in many recipes. Just make sure to adjust the cooking time as chicken breast typically cooks faster than veal. Enjoy experimenting and let me know how it turns out! 🐔🍽️🇮🇹
@@vincenzosplate thank you.
I got a great Chicken Saltimbocca with Parmesan recipe from Gennaro COntaldo on TH-cam. I replace the Parmesan with Pecorino and I'd say it's pretty delicious :D I also add some lemon to the sauce.
Oh wow this sounds really good 😋
@@vincenzosplate you could watch gennaro's video and do a video were you try it. :D
th-cam.com/video/iLFfqZsn1Cg/w-d-xo.html
I think the saltier Pecorino works even better than parmiggiano.
Any tips for side dishes for Saltimbocca? i always break my head about them...
Did you cook the tomatoes?
Nope
I’ve never seen it made this way and without capers.
Capers? 🤔
Are you thinking of piccata with the capers ?
Beef with smoked ham and gravy.
Nope! Veal with prosciutto, sage in a super delicious “sauce” made with butter 😋
@@vincenzosplate ahahaha!Just kidding,Chef Vincenzo!I'm absolutely on your side!though I'm Russian.Keep it authentic,keep it real!
Where‘s the 4th piece?
I ate it 🤣🤣🤣
Can you make Bombette?
Thank you for the suggestion!
I usually hate when someone gives me cherry tomatoes with the green part. I would rather see them in the recipe. is this normal in Italy?
tomatoes can be part of the salad or part of the main dish
Cherry tomatoes are usually served as a side! The choice of leaving the “green part” is just for the presentation
Not at all, in Italy is never served like this. It is a pretty popular presentation for italian dishes abroad but here never seen once in my life.
@@vincenzosplate I recently put them whole and on the stem like that into my cast iron, and cooked them until they softened ,, delicious
Thanks for all the replies