2 minute read
Saltimbocca alla Sorrentina
For Secondo, Chef Nico proposes you Saltimbocca alla Sorrentina, a traditional Campanian recipe named after the famous and beautiful city of Sorrento, situated along the Amalfi Coast. Although this recipe should be with veal meat, we will use beef meat since the first is hard to find in Vietnam. As regarding the beef, this recipe is not an expensive one, so you can choose either a primary or secondary cut based on your willingness.
Saltimbocca alla Sorrentina
Let’s start cooking. Finely chop parsley, hammer the beef to flat it up, open the tomato sauce and cut into pieces the peeled tomatoes. Make the pan hot, put a bit of olive oil and a little bit of parsley; when oil is hot add the cut tomatoes, season with salt and pepper. Cook until the sauce is reduced and thicker: since peeled tomatoes are already cooked, it will take a short time. Heat the pan and add olive oil, in the meanwhile season the beef with salt and pepper. In order to seal the meat and its juices inside, add the beef only the oil is boiling.
Now that the tomato sauce is reduced, add some more parsley and some dry oregano, lower the heat at the minimum: the sauce is ready! Flip the meat to the other side, then add a slice of Parma ham over it, then add cherries mozzarella lightly shredded with your hand over it and some grated Grana Padano cheese. Therefore, after creating the “filling”, flip the meat and close it like a sandwich: let it cook and add the white wine, turn the meat to let it cook from both sides well and wait until wine is completely evaporated. Only after you can add butter, more or less a spoon for each slice of meat, hence two spoons. Now you can start the process of cooking the meat with its released juices and butter: with the help of a spoon and with the pan slightly inclined, pour it on top of the meat, to help the cooking and to give it flavour. Plating: add some tomato sauce on the bottom, lean the meat over it and finish the dish by adding the remaining sauce over it. Enjoy!
