Saltimbocca in Roman style
8 servings
30 minutes
Saltimbocca alla Romana is a classic dish of Italian cuisine, originating from Rome. The name 'saltimbocca' means 'jumps in the mouth,' hinting at its delightful taste. Tender pieces of veal covered with aromatic Parma ham and fresh sage give the dish a rich yet refined flavor. Sautéed in butter, the meat becomes juicy and tender, while white dry wine creates a sophisticated sauce with a hint of acidity. This dish pairs perfectly with sides like mashed potatoes or grilled vegetables. Saltimbocca is not just a treat but a gastronomic journey to the heart of Rome, where respect for tradition meets a wealth of flavors. It can be served at festive dinners or as part of a cozy family gathering.
1
Place half a slice of ham and a leaf of sage on each piece of veal, then cover them with plastic wrap.
- Parma ham (prosciutto di Parma): 90 g
- Sage: 8 pieces
- Veal: 8 pieces
2
On a clean surface, pound the veal so that the ham and sage are firmly embedded in it, remove the film, and coat both sides of the meat in flour.
- Veal: 8 pieces
- Parma ham (prosciutto di Parma): 90 g
- Sage: 8 pieces
- Wheat flour: 60 g
3
In a pan over medium heat, melt the butter and sauté the meat until browned.
- Butter: 60 g
- Veal: 8 pieces
4
Place the cooked meat on plates.
5
Pour the wine into the pan and stir.
- Dry white wine: 1 glass
6
Sauté over medium heat until some of the wine evaporates.
7
Pour the sauce over the meat and serve it at the table.
- Salt: to taste
- Ground black pepper: to taste
