April 21, 2017
Saltimbocca alla Romana
April 21: Birthday of Rome (753 BC)
We were fortunate to have visited Rome, Italy, twice, in our lifetime (so far!). The first time was for Highlander’s 50th birthday (April 20) and the second time was for a family vacation to visit Islander’s brother at his congregation’s headquarters where we got to meet his Superior General and other brothers and sisters from around the world serving in God’s missions.
While in Rome, Islander did as the Romans probably do and ate veal cutlets with prosciutto and sage. The tender beef combined with the salty and earthy flavors were a “jump in the mouth” (the literal translation of “saltimbocca”). We ate different delicious foods in Italy, occasionally treat ourselves at Italian-American restaurants on “date nights” and “month-aversaries” and sometimes cook Italian dishes and post the recipes on our blog.
To celebrate the birthday of Rome, we made Saltimbocca alla Romana. Try this tasty recipe and experience the flavors of Italy jumping in your mouth!
(Adapted from Italian Chef)
- 6 veal slices for scallopini
- 6 sage leaves
- 6 slices prosciutto
- salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- ½ cup chicken broth
- ½ cup dry white wine
Use a meat tenderizer to pound the veal into thin pieces. Place a sage leaf on top of each veal slice. Cover each with prosciutto.
In a flat dish, combine the flour with salt and pepper. Dredge both sides of the veal in the seasoned flour, shaking off the excess. In a large skillet, melt the butter and olive oil. Slip the veal slices prosciutto side down into the skillet and cook on medium high heat until brown on one side. Flip to veal slices and brown on the other side. Transfer the veal to warming plate lined with paper towels to absorb the grease.
In the same skillet, mix a tablespoonful of the seasoned flour into the meat drippings/grease to make a roux. Stir in the chicken broth and white wine and heat until thickened (may stir in another tablespoonful of seasoned flour, if necessary). Serve the veal hot and spoon the gravy over it. This veal meal is perfect with pasta!
- Avoid overcooking the veal or it will be tough to chew.
- Make Marsala Veal for a similar dish to Saltimbocca alla Romana. Both Italian dishes have a flour coating and are served with a wine-based gravy.
- Search our blog for more Italian recipes.
April 21, 2013
In Ovis Apalis
(Roman Boiled Eggs)
April 21: Birthdate of Rome (753 BC)
Highlander chose to spend his 50th birthday in Italy (Rome, Florence and Venice) a few years ago as a most memorable milestone trip. We went all over The Eternal City (churches, piazzas, the Colosseum, Trevi Fountain, Roman Forum, the Vatican, cafes and more) and were awed by the history, art, architecture and culture!
On Capitoline Hill, we saw the famous statue of the she-wolf suckling twins Romulus and Remus, the mythological symbol of the founding of Rome. According to the popular legend, the unwanted twin sons of the war god Mars and a Vestal “virgin” were cast off into the River Tiber. A she-wolf found the babies and nursed them as her own, until a shepherd came and raised them. When the brothers grew up, they fought over a site where they were to establish a city. Romulus killed Remus and became king of the Italian capital that bears his name.
In observance of the birthdate of Rome, we ate an ancient appetizer called In Ovis Apalis (boiled eggs with a pine nut sauce). There is an old Latin saying “ab ovo usque ad malum” which translates to “from the egg to the fruit,” suggesting the courses of an Italian meal from the beginning to the end (or from antipasti, primi, secondi and all the way to dolci).
Do as the ancient Romans did and eat In Ovis Apalis to celebrate Rome’s birthday!
(Adapted from PBS)
- 4 boiled eggs
- 2 ounces stone pine kernels (pine nuts)
- 2-3 tablespoons vinegar (we used white wine vinegar)
- 1-2 teaspoon honey
- pinch of ground black pepper
Boil the eggs. Cool down. Remove the shells. Cut them in half lengthwise. Set aside to make the sauce.
Toast the pine nuts by sautéing them in a pan till lightly browned (about 5 minutes or less). Remove to cool. In a measuring cup or little bowl, combine the vinegar, honey and pepper. Stir in the pine nuts. Place the sauce in a small dish or serving boat to accompany the boiled eggs. Pour the sauce on the eggs and eat immediately to avoid making the yolks soggy.
- In Ovis Apalis is also a good recipe to use up leftover boiled Easter eggs.
- Ancient Romans added a pinch of lovage (celery leaf) to the sauce recipe.
- We toasted the pine nuts to accentuate its flavor. Soaking them in the sauce somewhat tones down the acid in the vinegar.
- Highlander’s birthday is on April 20. Our trip to Italy for his 50th year coincided with Roman (and national) celebrations around the week of April 21. Several museums and public events were free or discounted then, allowing us to take advantage of what the country’s tourism industry had to offer.
- Search our blog for other Italian recipes.