Natale Giunta cuisine, saltimbocca alla romana with artichokes, recipes La prova del cuoco
Even today, 25 February, 2020 Natale Giunta has delighted us with a recipe for The proof of the cook to be copied, with the saltimbocca alla romana with artichokes. In one recipe the sicilian chef de La prova del cuoco has suggested multiple preparations, the veal, artichokes and mayonnaise with sage. With the counsels of The proof of the cook many of the dishes not to be missed and with the saltimbocca alla romana with artichokes and mayonnaise Christmas Now we have a second dish very tasty, perfect for lunch or dinner. Here is from the new recipes from The test of the cook today's recipe of the Council to prepare the saltimbocca alla romana.
Ingredients: 300 g of entire fillet of veal, 50 g of ham, 200 g butter, 1 bunch of sage, 100 g of flour, 2 cloves of garlic, 2 artichokes, salt and olive oil For the mayonnaise, sage: 2 egg yolks, 250 g of sunflower oil, 1 lemon, 100 ml of white vinegar, 1 tablespoon of mustard dijone and sage q.b.
Preparation: we put in the oven with the sage leaves, well-cleaned at 80 ° c for 2 hours, you need to dry out. Then the grind, and we have the dust. Prepare the mayonnaise in the classic way, but by adding part of the dust and sage, keep aside.
In a pan put the slices of ham, we believe crispy. We boil the artichokes, cleaned but whole in water and vinegar, down and cut in slices, let's review in a frying pan with olive oil and garlic.
The fillets of veal we cut it into slices not too thick, pass it in flour and bake in a pan with the butter and 1 clove of garlic. We compose the dish with the slices of veal, which we alternate to mayonnaise and slices of crispy prosciutto, complete with the sage, finely chopped, and advanced with the artichokes.
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