Veal scaloppini with prosciutto (Italian ham) and sage leaves, sauteed into butter are named “saltimbocca alla romana” in Rome. It’s a must to try! Thin veal steaks are flavored with sage and black pepper, then dressed up with Italian prosciutto, and finally sauteed into the butter. A thin layer of cornstarch combined with white wine creates a creamy sauce, very tasty!
Creamy mushrooms with milk and mustard sauce is a tasty side or appetizer. I like serving this mushrooms with meats and salmon steaks, or as a party dish eating them with toothpicks! The sauce made with milk have to be thick and creamy. Mustard powder, and white pepper, and fresh parsley give a special touch at this easy recipe!
In Italy rice is a serious matter. In the regions between Milan and Venice, was born one of the most classic Italian dishes, the” risotto”. The rice is cooked slowly into vegetable or meat broth, then mixed with butter, cheese and other ingredients, depending on the recipe. Today I recommend you a “risotto”cooked into milk, with Provolone cheese and walnuts. It is one of my favorite rice recipes and perhaps the first risotto that I remember to have eaten! Pay attention about the compactness of the rice when the “risotto” is ready , which must be creamy without being watery.