Local recipe: Saltimbocca alla Romana
Meant to be holidaying in Italy right now? Bring some of La Dolce Vita to your own home with this delicious Roman dish from Cambridge Cookery's Tine Roche.
Oh how we’d love to be sat in a plaza with a crisp glass of wine and a plate of Italian fare in front of us. We might not be holidaying there this year, but thanks to Little Black Book member Cambridge Cookery you can bring some much-needed dolce vita to your sunny back garden during lockdown with this delicious recipe for Saltimbocca alla Romana.
Managing Director Tine is sharing a fab new recipe on The Cambridge Cookery website’s new blog ‘What’s for Supper’ most days, so if you like what you see here make sure to check the blog out for more of the same.
Cambridge Cookery are a team of highly experienced Cordon Bleu and Leith’s trained chefs who teaching the school and create daily salads, open rye sandwiches, Spanakopita and tarts and bakes for the “café” (the food is incredible and often likened to the Ottolenghi outlets in London by their regulars).
Recipe: Saltimbocca alla Romana
Saltimbocca alla Romana may in fact not have originated in Rome, but in the north. Be that as it may, it is a fiendisly clever dish of just 3 main components cooked in a couple of minutes and finished off with such effortless bravura as to seem almost arrogant – a splash of Marsala. Tender escalopes, earthy sage, salty Prosciutto and sweet wine. Genius. Traditionally made with veal, I don’t favour cooking veal. Even if the cruel days of crating calves to stop them from moving, in order for their muscle fibre to remain pale and tender are gone, there are serious animal welfare issues with veal. Male calves born into dairy herds are either killed at birth or shipped on long journeys to veal farms on the continent where they are kept in cruel conditions.
- Organic, free range fillet of pork, ie pork loin, or chicken. (If you use chicken, cut through a breast fillet horizontally to crate two thin fillets. It makes a chicken fillet go twice as far!
- Sage leaves
- Salt and pepper
- Plain flour
- Sunflower oil
- Spinach tagliatelle
- Add a slice of Prosciutto and a large sage leaf to each escalope. Season the other side with freshly ground pepper and just a little salt – the ham is salty.
- Dust with plain flour – this will make the wine, when added, go nicely syrupy.
- Heat a knob of butter and a lug of sunflower oil in a pan until the colour is nut brown.
- Add the scaloppione, prosciutto side down. Fry over a fairly high heat for 60 seconds. Flip over and continue to cook for about 1 minute. That’s it – cooking done in 2 minutes.
- I would serve this with spinach Tagliatelle cooked al dente. The dark green of the pasta looks stunning with the crimson meat, but white pasta doesn’t so much.
Cambridge Cookery are currently open Wed – Sun from 9am until 1pm for take away, with safe queuing on the large terrace and gardens. You can find Cambridge Cookery between Hills Road Sixth Form and Homerton College.