Saltimbocca alla Romana
Discover the original recipe for Saltimbocca alla Romana: tender slices of veal with prosciutto and sage, ready in 20 minutes.
This classic Roman dish showcases how a few simple ingredients can come together to create an elegant and flavorful meal. The balanced combination of veal, prosciutto, and sage makes for a quick yet authentic recipe that's perfect for any occasion.
Instructions
- 1
To prepare Saltimbocca alla Romana, first lightly pound the veal slices to a thickness of about half a centimeter to make them more tender. Place a slice of prosciutto on top of each, and then insert a toothpick to hold them together.
- 2
Melt the butter in a large non-stick pan, then add the oil. Meanwhile, lightly flour the meat slices on the side without the prosciutto and shake off the excess flour.
- 3
Place the meat slices in the pan with the prosciutto side facing up and cook over medium-high heat for 3 minutes, without moving them. Once browned, turn them over and continue cooking for one minute. At this point, deglaze with white wine.
- 4
Let the wine evaporate and turn off the heat. Plate the Saltimbocca, drizzling with the pan sauce, then complete with a sprinkle of black pepper. Your Saltimbocca alla Romana are ready to be enjoyed!
Ago's Notes
- Adjust the salt according to the salt content of the preserved ingredients.
Enjoy your Saltimbocca alla Romana, and savor the delicate balance of flavors and traditional techniques that make this dish truly special.
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