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Rolled Scaloppini in Tomato Sauce

low difficulty recipe this recipe need quite a bit of time servings 8 read the post in blogspot

This recipe is a good mix between some great italian recipes. Usually the scaloppini with speck or prosciutto are called "Saltimbocca alla Romana" and they are tipically from Rome, Italy.
The sauce comes from an other recipe and it's usually made with tomato sauce mixed with mascarpone. Since is kind of difficult to get a good mascarpone outside of Italy we changed the mascarpone with whipping cream. The sauce is a bit less dense but lighter :-)
Also we add the cheese: you want to choose a chese that can litgtly melt in the pan but not too much (or you will loose the cheese in the sauce). Pecorino romano, fontina, seasoned cheddar even parmesan are a good choice.

Ingredients

- 7 veal scaloppini

- 7 slices of speck or prosciutto

- 7 slice of cheese (we used saesoned cheddar)

- 1 cup of tomato paste

- half cup of whipping cream

- half cup of red wine

- salt and pepper

- olive oil

- 2 tablespoons of flour

 

toothpicks

 

The scaloppini goes really well with basmati rice or a salad.

Scaloppini in Tomato Sauce - International Cooking BlogScaloppini in Tomato Sauce - International Cooking BlogScaloppini in Tomato Sauce - International Cooking Blog

Prepare the ingredients: slice the cheese.

Scaloppini in Tomato Sauce - International Cooking BlogScaloppini in Tomato Sauce - International Cooking BlogScaloppini in Tomato Sauce - International Cooking Blog

Place one slice of veal on a cutting board. Add one slcie of speck and one of cheese on top.

Scaloppini in Tomato Sauce - International Cooking BlogScaloppini in Tomato Sauce - International Cooking BlogScaloppini in Tomato Sauce - International Cooking Blog

Roll it and fix the roll ith a couple of toothpicks. Do it with all the scaloppini.

Scaloppini in Tomato Sauce - International Cooking BlogScaloppini in Tomato Sauce - International Cooking BlogScaloppini in Tomato Sauce - International Cooking Blog

Bread the rolls with some flour. Heat 2 tblspoons of olive oil in a pan and pan-fry the scaloppini both side for few minutes.

Scaloppini in Tomato Sauce - International Cooking BlogScaloppini in Tomato Sauce - International Cooking BlogScaloppini in Tomato Sauce - International Cooking Blog

Prepare half a glass of red wine. Put the heat high and add the wine. Let it evaporate and turn the scaloppini one or two times.

Scaloppini in Tomato Sauce - International Cooking BlogScaloppini in Tomato Sauce - International Cooking BlogScaloppini in Tomato Sauce - International Cooking Blog

Add the tomato sauce and the whipping cream and stir.

Scaloppini in Tomato Sauce - International Cooking BlogScaloppini in Tomato Sauce - International Cooking BlogScaloppini in Tomato Sauce - International Cooking Blog

Bring to boil and then put the heat medium low. Add salt and pepper to taste.

Scaloppini in Tomato Sauce - International Cooking BlogScaloppini in Tomato Sauce - International Cooking Blog

Cook for 5 min stiring constantly. Serve warm.

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