Saltimbocca
4 servings
35 minutes
Saltimbocca is the embodiment of Italian culinary elegance, impressing with its simplicity and refined flavor. The name of the dish translates from Italian as 'jumps in the mouth,' indicating its delightful juiciness. Originating from Rome, it has captivated gourmets worldwide. Tender veal infused with sage aroma and wrapped in Parma ham gains a rich taste from white wine and butter. The combination of meat tenderness, slight saltiness of the ham, and subtle spiciness makes saltimbocca an ideal choice for an exquisite dinner. It is usually served with a side of vegetables or potatoes, while a glass of dry white wine perfectly complements the richness of flavors. This dish is true art encapsulated in a few simple steps.
1
Place the veal between 2 sheets of paper and pound it to a thickness of 5 mm. Lightly sprinkle with salt and pepper. Cut the ham to the size of the veal pieces. Place a piece of ham and a sage leaf in the center of each. Secure with a toothpick.
- Veal chops: 8 pieces
- Salt: to taste
- Ground black pepper: to taste
- Parma ham: 8 pieces
- Sage leaves: 8 pieces
2
Heat olive oil and half of the butter in a pan and fry the veal, ham side up, over medium heat for 3-4 minutes or until the veal is cooked. Flip and lightly fry the other side. Transfer to warm plates.
- Olive oil: 2 tablespoons
- Butter: 60 g
- Veal chops: 8 pieces
3
Pour out the oil from the pan and add the wine. Bring to a boil and cook on high heat until the volume is reduced by half. Add the remaining butter, and when it melts, sprinkle with spices.
- Dry white wine: 185 ml
- Butter: 60 g
- Salt: to taste
- Ground black pepper: to taste
4
Remove the toothpicks from the meat and drizzle with sauce.