Saltimbocca
Available sizes:
30 cm; 20 cm; 10 cm.
“00” wheat flour, water, whole wheat flour, durum wheat semolina, salt, extra virgin olive oil, soy lecithin, malted cereal flour, brewer's yeast.
Shelf Life: 60 days.
Treated with ethyl alcohol.
Store in a cool, dry place
After opening store in the refrigerator for 3 days.
How to prepare
Quick tutorial on how to use saltimbocca with home oven
Heat the oven to 220°C (350°F). Open the bag containing the saltimbocca with scissors or a knife. Take out the saltimbocca and lay it on the cooking surface. If you use only one saltimbocca, place the other one back in the bag and then in the refrigerator. Open the saltimbocca and top it with provolone, mozzarella or string cheese.
Take the sliced meats and place them on the layer of provolone. Squeeze the provola well to prevent the milk from leaking out. Close the saltimbocca and place it on the baking sheet. Place it in the oven and set the cooking timer to 5 minutes, or 7 minutes for lovers of crispy saltimbocca. Constantly check the cooking time and make sure the mozzarella or string cheese has melted properly.
Open the oven and take out the cooked saltimbocca. Using a knife or your hands, open the saltimbocca and season it with the vegetables of your choice and...enjoy!
Visit us at the pizzeria!
Viale Veneto, 21
47838 Riccione RN
Contact
+39 339 809 0914
lacasinavastola@gmail.com