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Basterma (Բաստուրմա, Basterma, Pastırma)
Basterma (Բաստուրմա, Basterma, Pastırma)
Dry-cured beef in a spicy crust
Маринованные яйца (Pickled Eggs)
Pickled Eggs (Soleier)
Boiled eggs preserved in vinegar
Приложение для iOS (iPhone и iPad) Приложение для Android Samsung Apps
Джем из чёрной смородины (Homemade Blackcurrant Jam)
Homemade Blackcurrant Jam
The classic recipe for preserving currants
Долма (Dolmades, Dolmadakia, ντολμάς)
Dolma (Dolmades, ντολμάς)
Vine leaves stuffed with lamb and rice
Cabbage stuffed with mushrooms
Cabbage stuffed with mushrooms
Mushrooms and pearl barley wrapped in cabbage leaves


3 slices veal; 3 slices parma ham or bacon; 3-6 sage leaves; 2 tbsp olive oil; 10g butter; ⅓ cup dry white wine; salt, pepper, a pinch of sugar

Saltimbocca alla Romana

Beat the thin slices of veal between two sheets of baking paper with a meat hammer. Place a slice of bacon and a sage leaf on each piece of meat and secure them with a wooden stick. Fry the meat in the butter for 1 minute on each side on a medium-high heat. Place them on a warmed plate and set aside in a warm place. Pour the wine into the pan used to cook the meat and scrape any pieces from the bottom of the pan. Season and add a little sugar. Reduce the sauce until it thickens. Pour the sauce over the meat and serve immediately.

Салтимбокка алла романа (Saltimbocca alla Romana)