saltimbocca alla romana recipe rome

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 tastebuds! Tender slices of veal are topped with prosciutto and fresh sage before being coated in flour and pan-fried in butter with a little white wine to create a succulent sauce. This traditional Roman dish is fast to make and even quicker to devour!

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 of 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 4

What you need:

  • 8 veal escalopes
  • 8 slices of prosciutto (Parma ham)
  • 16 fresh sage leaves
  • Half a glass of white wine
  • 100g butter
  • Flour, for coating
  • Extra virgin olive oil
  • Salt
  • Pepper

 

saltimbocca alla romana italian family recipe

What to do:

First tenderize the veal slices (or ask your butcher to do it) by placing them between sheets of baking paper and 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 two fresh sage leaves and secure with toothpicks. Coat each slice with flour on both sides. 

Heat the butter and a splash of olive oil in a large frying pan (the oil will prevent the butter from burning). When the butter starts to foam add the slices of veal. Depending on the size of your pan you may need to fry the escalopes in batches so cover the cooked ones with aluminium to prevent them getting cold while you prepare the rest.

Cook on a medium-high heat for 2 minutes, turning them over to lightly brown each side. Add the white wine and continue to cook for another 4 minutes, turning the slices over regularly and spooning over the butter. The saltimbocca are ready when the prosciutto begins to turn crispy.

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

cook saltimbocca alla romana traditional italian food

For more information about what and where to eat in Rome take a look at the Local Aromas blog which is full of recommendations, tips and recipes. Come and join is in the Local Aromas kitchen at one of our cooking classes to learn first-hand how to cook delicious Italian food with a real Roman chef!

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