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Saltimbocca alla Romano<\/p>\nSaltimbocca alla Romano<\/p>\n
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1.5 lb top round, sliced very thin<\/p>\n
6 oz prosciutto<\/p>\n
1 cup of flour<\/p>\n
1 T black pepper<\/p>\n
4 T butter, divided<\/p>\n
2 T olive oil<\/p>\n
2 T roughly chopped fresh sage leaves<\/p>\n
1 cup Marsala, or any wine you have on hand<\/p>\n
1 cup vegetable broth<\/p>\n
juice of half a lemon<\/p>\n
<\/p>\n
Place a large cast iron skillet on middle rack of oven and turn oven to 400F.\u00a0 Preheat skillet for 10 minutes. While pan is heating, prep beef slices.\u00a0 On a large prep surface lay out your beef.\u00a0 Place prosciutto slices evenly across the beef slices, tuck under if necessary. Cover a few slices with plastic.\u00a0 You may use a plastic bag or plastic wrap.\u00a0 With a rolling pin, roll to flatten the beef further and also to press the prosciutto into the beef slices.\u00a0 Move plastic around as necessary until all slices have been pressed. On a shallow plate, place flour and pepper, stir. When the pan is heated, place on a large stove burner set to medium high heat, add 2 Tbs butter and the olive oil.\u00a0 Dredge beef slices through the flour and place in the pan.\u00a0 Cook on one side for about 2-3 minutes, then flip and cook on the other side for one minutes.\u00a0 Remove and set aside.\u00a0 You can keep the beef hot in a warm oven or cover with aluminum foil.\u00a0 Repeat until all beef slices have been cooked. In the skillet over medium heat, add butter and sage.\u00a0 Stir until butter starts to brown, add Marsala.\u00a0 Scrape the bottom of the skillet with a wooden spoon or spatula until all brown bits have been incorporated.\u00a0 Add broth, stir frequently and simmer until reduced to a semi-thick velvety sauce.\u00a0 Add lemon juice, stir. Serve beef and prosciutto with a drizzle of your sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"
Saltimbocca alla Romano 1.5 lb top round, sliced very thin 6 oz prosciutto 1 cup of flour 1 T black pepper 4 T butter, divided 2 T olive oil 2 T roughly chopped fresh sage leaves 1 cup Marsala, or any wine you have on hand 1 cup vegetable broth juice of half a lemon Place a large cast iron skillet on middle rack of oven and turn oven to 400F.\u00a0 Preheat skillet for 10 minutes. While pan…<\/p>\n