Saltimbocca with smoked provola, sautéed friarielli and sausage

Preparation

25

Difficulty

Easy

The Alimenta Saltimbocca is the perfect vessel for a rich and flavorful combination. In this recipe, the bold, enveloping note of smoked provola pairs with the pleasant bitterness of sautéed friarielli and the richness and savoriness of crumbled sausage. A sandwich with a unique character, warm and stringy, ready to win you over from the first bite.

Discover the recipe

Saltimbocca with smoked provola, sautéed friarielli and sausage

Ingredients

1 Saltimbocca Alimenta
150g of friarielli (or turnip greens)
1 link of fresh pork sausage
100g of smoked provola (preferably a day old, dry)
1 clove of garlic
1 fresh or dried chili pepper (optional)
Extra virgin olive oil, to taste
Fine salt, to taste

Proceedings

1

Cook the Saltimbocca on a griddle for 5 minutes without opening it, turning it every couple of minutes to brown both surfaces. Alternatively, preheat the oven to 200°C and cook the Saltimbocca for 5 minutes.

2

Cook the friarielli in a pan with oil, garlic, chili pepper and a pinch of salt until tender.

3

Peel and crumble the sausage, then brown it over high heat in a separate pan until golden and crispy.

4

Open the Saltimbocca in half, fill it with sliced provola, the friarielli and the sausage. Warm it on the griddle or in a hot oven at 200°C for 5 minutes before serving.

Procedure step-by-step

Preparing the friarielli and the sausage

Thoroughly clean the friarielli, removing the tougher stems. In a large pan, heat a drizzle of extra virgin olive oil with a clove of garlic and the chili pepper.

Add the friarielli, salt lightly, cover with a lid to let them wilt, then cook uncovered over high heat for about 10-15 minutes.In a second pan, remove the casing from the sausage and crumble it, letting it brown in its own fat until nicely golden.

Baking the Saltimbocca

Cook the Saltimbocca on a cast-iron griddle without opening it in half. Alternatively, preheat the oven to 200°C.

Place the filled saltimbocca on the hot griddle or on the oven rack. Let it heat for about 4-5 minutes per side if using the griddle, or for 5 minutes total in the oven.
The bread should become pleasantly crispy on the outside. Fill it right away while still hot.

Filling the Saltimbocca

Slice the smoked provola (if it’s very moist, let it dry in the fridge beforehand so it doesn’t make the bread soggy).

Open your Saltimbocca Alimenta in half. Spread a generous layer of smoked provola over the base, place the sautéed friarielli on top, well drained of cooking oil, and finish with the still-hot crispy sausage pieces.

Close the saltimbocca, pressing gently with your hands.

The taste of genuine tradition at home

Preparing a sandwich fit for a king has never been so simple and quick. With an artisan Saltimbocca ready to heat, just a few simple steps are enough to recreate the atmosphere and intense aromas of the best traditional sandwich shops right in your kitchen. And now, with the new recipe, it’s even better!

The combination of rich and flavorful ingredients transforms a quick meal into a pure comfort food experience.

👉 Discover where to buy us and bring the true taste of Italian tradition to your table.

In this recipe

Saltimbocca alla napoletana

Soft and aromatic, with a crispy crust that wins you over at first bite. The Neapolitan Saltimbocca is made to enhance every filling and offer an irresistible experience, where the authentic taste of Neapolitan tradition meets convenience and flavor.

Discover the saltimbocca