Saltimbocca (it’s Italian for “pops in the mouth”), I first tried this dish in a small restaurant well outside Rome thirty years ago and I’ve loved it ever since. Tender slices of veal are pounded thin, given a light dusting of flour (to absorb the sauce) and have Italian prosciutto and sage leaves pinned to them with toothpicks. The veal, prosciutto and sage are then pan fried in butter and wine, and the pan juices become the sauce. This makes for a wonderful balance of flavours, salt, savoury, and a lingering sweetness from the sage and wine. You have to try it to understand it. We exclusively use European veal, Italian prosciutto and Elle and Vire butter. Served with roast baby carrots and broccolini. Just $248 a serve it’s a filling meal all on its own. 鹹香嫩滑嘅意大利菜式 —— Saltimbocca（意大利文意思係「入口即爆」）。三十年前我第一次喺羅馬郊外一間小餐廳試呢道菜，從此就愛上咗。嫩滑嘅牛仔肉片拍薄，輕輕撲上一層麵粉（用嚟吸收醬汁），再用牙籤固定意大利風乾火腿同埋鼠尾草葉。牛仔肉、火腿同鼠尾草會用牛油同白酒煎香，鑊中嘅汁液就成為醬汁。味道平衡得非常好：鹹香、濃郁，再帶有鼠尾草同白酒嘅回甘甜味。一定要親身試過先會明白。
我哋只用歐洲牛仔肉、意大利風乾火腿同 Elle & Vire 牛油。配搭燒嫩紅蘿蔔同西蘭花苗。每份只係 $248，已經係一餐非常飽滿嘅主菜。
#italianfood #westerndistrict #saltimbocca
我哋只用歐洲牛仔肉、意大利風乾火腿同 Elle & Vire 牛油。配搭燒嫩紅蘿蔔同西蘭花苗。每份只係 $248，已經係一餐非常飽滿嘅主菜。
#italianfood #westerndistrict #saltimbocca