{"id":691,"date":"2017-07-18T21:51:05","date_gmt":"2017-07-18T19:51:05","guid":{"rendered":"http:\/\/www.rigamontisalumificio.it\/?post_type=avada_portfolio&p=691\/"},"modified":"2021-03-25T17:46:42","modified_gmt":"2021-03-25T16:46:42","slug":"saltimbocca-roman-style-with-bresaola-della-valtellina-pgi","status":"publish","type":"avada_portfolio","link":"https:\/\/www.rigamontisalumificio.it\/en\/portfolio-items\/saltimbocca-roman-style-with-bresaola-della-valtellina-pgi\/","title":{"rendered":"Saltimbocca Roman style with Bresaola della Valtellina PGI"},"content":{"rendered":"

Play to Cook<\/h2>\n
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OUR CULINARY SUGGESTIONS<\/h4>\n<\/div>
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Saltimbocca Roman style with Bresaola della Valtellina PGI<\/span><\/h2>\n
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\"\"<\/a><\/p>\n<\/div>

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Saltimbocca Roman style with Bresaola della Valtellina PGI<\/h2>\n
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\"\"<\/a><\/p>\n<\/div>

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<\/i>BACK TO RECIPES<\/span><\/a><\/p>\n<\/div>

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Ingredients<\/h2>\n
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SALTIMBOCCA ROMAN STYLE WITH BRESAOLA DELLA VALTELLINA PGI<\/h4>\n

Ingredients for 4 people:
\n4 veal slices
\n8 slices Bresaola della Valtellina IGP Punta d\u2019Anca Rigamonti
\n8 sage leaves
\nButter
\n\u00bd glass dry white wine
\nSalt and pepper to taste<\/p>\n<\/div>

<\/div><\/div><\/div>

Procedure<\/h2>\n
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SALTIMBOCCA ROMAN STYLE WITH BRESAOLA DELLA VALTELLINA PGI<\/h4>\n

Pound the veal slices to make them thinner. You can also ask your butcher to do this. Divide the veal slices in half. On top of each veal slice lay one of Bresaola della Valtellina IGP Punta d\u2019Anca Rigamonti and one sage leaf, secure with a cocktail stick. In a wide pan melt a large knob of butter, place the saltimbocca inside and cook turning them over after a few minutes. Pour the white wine on top and let it evaporate. Add salt and pepper to taste and serve.<\/p>\n<\/div>

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Recipes<\/h2>\n
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OUR CULINARY SUGGESTIONS<\/h4>\n<\/div>
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