Alla Romana

Hmmm, Saltimbocca alla Romana…another family favorite that made it to the menu (thanks Dad Kay) along with a colorful and flavorful Herbed Roasted Veggies dish. Sounds intimidating, but both are pretty easy to put together. The nice thing is that you can prep ahead of time.

Now we don’t have precise measurements for either of these recipes because the amount you use will vary depending on how much you plan to make. We’ll give you some guesstimates, but will leave it up to you to use your now-prolific cooking skills to figure out what you’ll need.

Saltimbocca alla Romana

Veal cutlets, pounded flat (about 2-3 oz per slice)*
Prosciutto, thinly sliced (1/2 oz per slice)**
Sage leaves, whole
Flour, for dredging
Salt and pepper
Toothpicks
Olive oil
White wine

Dredge the cutlets in flour seasoned with salt and fresh cracked black pepper. Make sure each side is evenly coated.

Using a toothpick to secure them, topped each piece with a slice of prosciutto and one whole sage leaf.

Since we were pre-prepping, we stored them in a Tupperware container and separated each layer with a sheet of wax paper. Then we popped them in the fridge until we were ready for them.

Heat up about 1-2 tsp of olive oil in a large skillet over high heat. When the pan is hot, put the cutlets in. You can start with either side – top side down or bottom side down. Sear one side for 1-2 minutes and then flipped it over to sear the other side. Remember, it won’t take long because the cutlets are so thin.

Lower the heat and pour in the wine, about 1/2-2/3 cup for 4-6 cutlets. You don’t want the cutlets floating, but you want enough to cover the bottom of the skillet. It will start to thicken up and create a nice coating within a few minutes. Flip the cutlets a couple of times while the sauce is thickening to get an even coating on both sides.

Serve immediately or if you don’t, set them on a plate in a microwave with the door closed (but do not turn on the microwave!). The closed space will act as a warming oven, not allowing the heat to escape.

* Our cutlets were approximately 4 oz. each and we cut them half for cooking. For those who are local, we got our cutlets from Cliff’s Meat Market in Carrboro, NC. They came pre-pounded and individually packed (which was a treat) and he carries them year-round (something that other markets did not).

** We recommend Citterio Prosciuto (tutto naturale!). For the price, you get more for your money compared to other brands and it’s the perfect thickness for the saltimbocca.

Herbed Roasted Veggies

Mini or small eggplant, large chop*

Zucchini, large chop

Cipolline onions, halves

Cherry or grape tomatoes, halved if needed

Yellow pepper, cut into large pieces

2 tbsp basil, fresh, chopped fine**

1 tbsp oregano, fresh, chopped fine**

Olive oil, to coat

Salt and fresh cracked pepper, to taste

Before you prepare the other vegetables, you’ll want to “de-moisturize” the eggplants (yeah, we made that term up). Cut the eggplant into large chunks and set them aside on a paper towel. Sprinkle them lightly with salt and cover with another paper towel. This will help draw out the extra water and make them easier to roast.

Mix all of the chopped veggies in a large bowl. Add in the basil, oregano, salt and pepper. Pour in enough oil to coat the veggies evenly. It’s best to start with a small amount and add more until you get the consistency you want on them.

Pour the prepared veggies into a baking dish or onto a rimmed cookie sheet and bake at 375° for about 45-60 minutes or until the veggies are browned to your taste. Make sure to stir the roasting veggies often so that they cook evenly and don’t burn on one side (maybe every 15-20 minutes would be good).

* If you are pre-prepping the veggies, then do everything according to the recipe above EXCEPT leave out the eggplant. Those should be de-moistured and added in right before you pop them in the oven. The rest can sit in the fridge until you are ready to cook them.

** If you are using dried herbs, then use about ½ the amount indicated above (1/2 tbsp = 1-1/2 tsp)