Name: Da Vinci Restaurant / Ristorante Da Vincis VEAL SALTIMBOCCA ROMANA Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces Veal cutlets; 4 slices Prosciutto; 8 leaves Fresh sage leaves; 1 cup All-purpose flour; 4 tbs Olive oil; 2 tbs Butter; 1 cup Dry white wine; 1 tsp Salt; to taste Black pepper; 500 g Baby potatoes; 3 tbs Olive oil; 1 tsp Garlic powder; to taste Salt; to taste Black pepper; 2 tbs Fresh rosemary; 500 g Mixed seasonal vegetables (zucchini, bell peppers, carrots); 2 tbs Olive oil; to taste Salt; to taste Black pepper

Cuvee des Commandeurs

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Served with Roasted potato and Market fresh Vegetables

Place a slice of prosciutto on each veal cutlet and top with two sage leaves. Press down gently to adhere.

Assemble the Saltimbocca

Lightly dredge each cutlet in flour, shaking off the excess.

Dredge

In a large skillet, heat olive oil and butter over medium-high heat.

Heat the Pan

Add the veal cutlets to the skillet and cook for 3-4 minutes on each side until golden brown. Remove and keep warm.

Sear the Cutlets

Pour in the white wine to deglaze the pan, scraping up any browned bits, and allow it to reduce by half.

Deglaze

Preheat the oven to 200°C (400°F). In a bowl, toss baby potatoes with olive oil, garlic powder, salt, pepper, and rosemary.

Prepare the Potatoes

Spread the potatoes on a baking sheet and roast for 25-30 minutes or until golden and tender.

Roast

In a separate skillet, heat olive oil over medium heat. Add the mixed vegetables, season with salt and pepper, and sauté until tender, about 5-7 minutes.

Cook the Vegetables

On each plate, serve the veal saltimbocca alongside roasted potatoes and sautéed market fresh vegetables.

Plate the Dish

Veal cutlets

Prosciutto

Fresh sage leaves

All-purpose flour

Olive oil

Butter

Dry white wine

Salt

Black pepper

Baby potatoes

Garlic powder

Fresh rosemary

Mixed seasonal vegetables (zucchini, bell peppers, carrots)

VEAL SALTIMBOCCA ROMANA

Grilled tunisian octopus with chick pea salad and micro coriander caramelized lime.

POLPO ALLA GRIGLIA

Pescato del giorno is a dish that features the freshest fish fillet available, typically seasoned and cooked in a simple, flavorful manner. Traditionally served in Italian cuisine, this dish emphasizes the quality of the fresh catch of the day and is often accompanied by ingredients like lemon and parsley to enhance the natural flavors of the fish. Here's how to make it at home.

PESCATO DEL GIORNO

Braised veal shank, parmigiano reggiano risotto, sautéed broccoli rabe

OSSO BUCO

Jumbo shrimp U6/8 "Da Vinci Way" cocktail style (3) ... Add shrimp $12/Each

GAMBERI COCKTAIL

Custard cream flavoured with fresh vanilla

CREMA BRUCIATA

Indulge in our Zeppoli Da Vinci, a delightful twist on the classic Italian treat. These pillowy, golden-brown pastries are expertly fried to perfection and delicately dusted with powdered sugar. Each bite reveals a warm, sweet filling that melts in your mouth, offering a symphony of flavors that pays homage to the artistry of Italian cuisine. Perfectly paired with a rich chocolate sauce or a scoop of creamy gelato, this dessert is a true masterpiece that promises to elevate your dining experience.

ZEPPOLI DA VINCI

Make VEAL SALTIMBOCCA ROMANA Recipe in just 50m. Served with Roasted potato and Market fresh Vegetables

Veal Saltimbocca Romana Recipe

Ingredients

Veal Saltimbocca

Roasted Potatoes

Market Fresh Vegetables

Method

Prepare the Veal

Assemble the Saltimbocca

Dredge

Cook the Veal

Heat the Pan

Sear the Cutlets

Deglaze

Roast the Potatoes

Prepare the Potatoes

Roast

Sauté the Vegetables

Cook the Vegetables

Serve

Plate the Dish

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