This is a very popular, simple and traditional dish of Italian cuisine. To bear the name “Saltimbocca a la Romana”, only one method of preparation is allowed, in which we have anyway introduced a bit of cannabis in the form of a seasoning salt,- may the gods of Roman cuisine have mercy on us.
The infused focus of the dish we placed on the Roman dumplings, which we refined – matching the Parmesan, with “Blue Cheese” cannabis flowers.
2 veal escalopes à 150 g
2-4 slices of Parma ham
4 sage leaves
20 g butter
100 ml white wine
20 ml olive oil
20 ml water
Cannabis seasoning salt (1/25)
The first step is to mix the cannabis seasoning salt, for this 1 g of cannabis to 25 g of coarse salt is finely ground in a mortar. For the spice salt, the flower material is not decarboxylated, as this allows it to carry more flavor.
The veal cutlets are now halved into small cutlets of about 75g and plated under foil with a meat tenderizer about 5 mm thin. The slices are then seasoned on both sides with the cannabis seasoning salt and topped on one side with ½ slice of Parma ham and then a large sage leaf and fixed with a toothpick.
Saltimbocca versions are also well known, in which the ham and sage are rolled into the meat, or folded once so that the ham and sage are in a pocket.
To fry, heat a large skillet over medium heat and add a little olive oil to the hot pan, then about 20g of butter. The slices are now browned with the coated side up, on the meat side, until the underside is browned. Then they are briefly flipped to give the top side a little color as well, and then flipped right back over. The filet slices should only be on the top side for about 15 seconds. Now deglaze the pan with the wine and let it evaporate almost completely, then cover with a lid to let the meat cook.
Saltimbocca is often served with a sauce made from the broth from the pan, or with sage butter and a little lemon.
Roman gnocchi – “Gnocchi a la Romana”
250 g of corn semolina
1 l whole milk
100 g butter
2 egg yolks
100 g Parmigiano Reggiano grated
5 g cannabis seasoning salt
2,5g decarboxylated cannabis flowers ( BlueCheese )
1 pinch of nutmeg
Prepare by lining a baking sheet or large pan with baking paper, into which the polenta (cornmeal) is poured to set and cool.
In a saucepan, boil the milk with about 1/3 of the butter as well as the cannabis seasoning salt, nutmeg and the finely chopped flower material, as soon as the milk boils, add the corn semolina while stirring constantly with a whisk. Make sure that no lumps are formed. The mixture is now simmered over low heat, while continuing to stir, for 3-4 minutes and then removed from the heat. Now add the grated Parmesan cheese and the two egg yolks to the hot pouring mixture, mix evenly and spread on the prepared baking paper to a thickness of about 5 cm. The mixture is left to cool like this for a few hours.
To serve, cut crescent-shaped dumplings with a round cookie cutter and fry them briefly on both sides in a hot pan until golden brown.
We have prepared our Saltimbocca with Gnocchi a la Romana both as a roll and as a pocket and cutlet and served with seasonal oven vegetables.