Saltimbocca con pancetta croccante, pomodorini confit e stracciatella
Preparation
20 minutes
Difficulty
Easy
Type of recipe
Vegetarian
A masterpiece of enveloping and contrasting flavors. Warm bread embraces the creaminess of stracciatella, the sweetness of confit tomatoes, and the crispy touch of pancetta. One bite and you’ll be hooked!
Ingredients
- 1 Saltimbocca alla Napoletana Alimenta
- 3 thin slices of flat pancetta
- 60 g stracciatella
- 5-6 Cherry tomatoes
- Fresh oregano
- Extra virgin olive oil (EVO)
- Sale e pepe q.b.
Proceedings
1
Bake the pre-cut Saltimbocca in a 220°C (428°F) oven for about 2 minutes
2
Make the pancetta crispy by baking it and patting off any excess fat
3
Fill the warm saltimbocca with creamy stracciatella cheese
4
Add confit tomatoes and crispy pancetta
5
Serve and enjoy with company
In this recipe
Mini Saltimbocca alla Napoletana
All the taste of Neapolitan Saltimbocca in a smaller, more practical format. Soft inside and crispy outside, it's perfect for tasty snacks and original appetizers.
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