Saltimbocca alla Romana recipe

SALTIMBOCCA ALLA ROMANA RECIPE

SALTIMBOCCA ALLA ROMANA RECIPE

If there’s one dish that captures the essence of Rome’s bold and vibrant culinary spirit, it’s Saltimbocca alla Romana. The name itself—saltimbocca—means “jumps in the mouth,” and trust me, this dish lives up to its name. Imagine tender veal cutlets, wrapped in salty prosciutto and fragrant sage, then pan-fried to golden perfection and bathed in a buttery white wine sauce. Each bite is a symphony of flavors that dances on your palate, leaving you craving more.

Saltimbocca is a quintessential Roman dish, born in the heart of Italy’s capital, where food is as much about tradition as it is about passion. It’s a dish that reflects Rome’s love for simple yet bold flavors, using just a handful of ingredients to create something extraordinary. The veal represents the city’s connection to the surrounding countryside, while the prosciutto and sage pay homage to Italy’s art of curing meats and herb-growing.

Saltimbocca alla Romana Recipe

 

Ingredients (Serves 4):

  • 4 veal cutlets (about 4 oz/120g each), pounded thin

  • 4 slices prosciutto crudo (or San Daniele ham)

  • 8 fresh sage leaves

  • Salt & pepper

  • 2 tbsp (30g) butter

  • 2 tbsp olive oil

  • ½ cup (120ml) dry white wine

  • ½ cup (120ml) chicken stock

  • Toothpicks or kitchen twine

Instructions:

1. Prepare the Veal:

  1. Lay the veal cutlets flat and season lightly with salt (go easy—prosciutto is salty!) and pepper.

  2. Place 1 slice of prosciutto and 2 sage leaves on each cutlet. Secure with toothpicks or twine.

2. Cook the Saltimbocca:

  1. In a large skillet, heat butter and olive oil over medium-high heat.

  2. Add the veal cutlets, prosciutto-side down, and cook for 2-3 minutes until golden. Flip and cook for another 2 minutes. Remove and set aside.

3. Make the Sauce:

  1. Deglaze the pan with white wine, scraping up any browned bits. Let it simmer for 2-3 minutes.

  2. Add chicken stock and simmer until the sauce reduces slightly, about 3-4 minutes.

4. Finish & Serve:

  1. Return the veal to the pan, spooning the sauce over it. Cook for 1-2 minutes to heat through.

  2. Remove toothpicks or twine before serving.

Pro Tips:

  • Wine Pairing: Serve with a crisp Italian white wine like Pinot Grigio or Verdicchio.

  • Side Dish: Pair with roasted potatoes or a simple arugula salad.

  • Chicken Swap: Use chicken cutlets if veal is hard to find.