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Saltimbocca alla Romana Recipe

A Classic Roman Dish of Veal Escalopes with Prosciutto and Sage

Saltimbocca translates as ‘jump in the mouth’ because this dish is so delicious it seems to leap off the plate straight to your taste buds! Tender slices of veal are topped with prosciutto and fresh sage and pan-fried in butter. This traditional Roman dish is fast to make and even quicker to devour!

 

Watch Foodie Sisters, Benedetta and Valeria, to see how Saltimbocca alla Romana are made from scratch.

 

 

If veal is hard to come by, you can substitute it with pork escalopes for a similar result. The important thing is to ensure the meat has been tenderized so that it melts in the mouth. Serve the saltimbocca with a side dish of salad, vegetables, or potatoes for a complete meal, or simply fry up a batch as a quick snack whenever you feel the need!

 

Saltimbocca alla Romana – Veal escalopes with prosciutto and sage

Serves 6

 

900 g veal escalopes

150 g prosciutto crudo (Parma ham)

100 g butter

Fresh sage leaves

Salt

Pepper

 

First, tenderize the veal slices (or ask your butcher to do it) by hitting them a few times with a meat hammer or rolling pin.

Next lay a slice of prosciutto on each piece of veal, top with a fresh sage leaf, and secure with a toothpick.

Heat half of the butter in a large frying pan and when it melts, add the slices of veal. Start by placing the slice with prosciutto and sage facing downwards so it releases all the flavors as it cooks. Cook on medium-high heat for a few minutes then turn the slice over to lightly brown the other side.

Depending on the size of your pan, you may need to fry the escalopes in batches. Place the cooked saltimbocca in a serving dish while you prepare the rest. When you are done, add 1-2 tablespoons of water to the hot pan and the remaining butter. Stir and pour this succulent sauce over the cook saltimbocca.

Serve immediately and let them ‘jump in your mouth’ while hot!

 

This recipe is from our of our favorite traditional Italian cookbooks, Il Talismano della Felicità.

Come to the Local Aromas kitchen in Rome and join us at one of our cooking classes to learn first-hand how to prepare delicious Italian dishes with a local Roman chef!

 

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