When I saw this recipe in a magazine (In tavola), I decided that sooner or later I would make it because I was intrigued by the idea of a nice dish of succulent and crispy stuffed and fried potatoes!!!
The potato saltimbocca are super easy and super fast and definitely delicious! The only advice for this dish is to buy rather large potatoes to have slices long enough to be rolled with ham and sage inside.
The classic saltimbocca are a very famous Roman specialty for which slices of veal are always used with prosciutto and leaves of sage that are then cooked in a pan using generally butter as fat (To be honest, I use both butter and extra virgin olive oil).
Clearly, the variant I prepared is not a diet and low-calorie dish but a finger food treat, a dish suitable for a buffet but also for a dinner with friends who don’t mind if cutlery is replaced by fingers!! Rush to the kitchen to prepare the potato saltimbocca!
P.S. Of course, you can also bake them for a healthier and less caloric meal!
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POTATO SALTIMBOCCA
The ASI Kitchen
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients POTATO SALTIMBOCCA RECIPE
- 10.5 oz large potatoes
- 3.2 oz prosciutto
- 1 bunch sage
- to taste vegetable oil (peanut)
Tools POTATO SALTIMBOCCA RECIPE
#ADV
- Mandolin
Preparation POTATO SALTIMBOCCA RECIPE
Peel the potatoes and slice them thinly with the mandolin. Place them in a bowl with cold water to remove excess starch.
Drain them well and dry them perfectly with a paper towel or cloth.
Arrange the slices on a work surface and place a slice of prosciutto and a washed and dried sage leaf on each.
Roll each stuffed slice and secure it with a wooden toothpick. Repeat this operation until all ingredients are used.
Heat plenty of peanut oil and when it reaches temperature*, fry the potato saltimbocca a few at a time so as not to lower the temperature of the fat too much.
Cook the potato saltimbocca well on all sides to get them golden and crispy. Drain them on kitchen paper to remove excess oil.
Personally, I didn’t add salt because the prosciutto I had in the fridge was quite salty, and I didn’t want to overdo it, but clearly, adjust the salt if necessary.
Serve the potato saltimbocca immediately and …enjoy your meal! *Test by placing a piece of potato or bread in the oil, and if it starts to sizzle… it’s the right time to start frying the potato saltimbocca!
Annalisa
Advice and notes
On the blog, you can find the beer saltimbocca, a non-fried main course suitable for lunch or dinner for every day…
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