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Saltimbocca alla Romana
Veal escalopes topped with Parma ham and sage and cooked in a velvety white wine and pepper sauce. With Roast potatoes and peas.
This dish may contain: Wheat
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Sonia's Reviews:
N1
Hello, I'm Sonia! Ciao a tutti!I was born and grew up in Livorno, a seaside town among fields of olive trees and vineyards of beautiful Tuscany. My relationship with food started from a very early age and carried on throughout my life and my culinary travels.I've worked as... (more)
My Schedule:
This chef is currently away from the kitchen.

