Saltimbocca recipe

Saltimbocca: A Leap of Faith (and Flavor)

Saltimbocca, a dish with a name that sounds like a particularly enthusiastic game of hopscotch, is a Roman classic. But like a toga party crashing a heavy metal concert, its origins are a bit… unexpected.

Legend says the name translates to “jumps in the mouth,” a testament to its deliciousness. But some food historians suggest a more literal meaning: “little jump” referring to the veal acrobatically leaping over a bed of sage. (Spoiler alert: the veal stays firmly put).

The true origin of saltimbocca is a culinary mystery. Some claim it’s a bonafide Roman invention, while others point its hoof towards Brescia in northern Italy. Who cares, really? The important thing is, it’s a taste sensation that transcends geography.

Recipe: Saltimbocca, Without the Somersaults

Now, you might be picturing a veal escalope auditioning for Cirque du Soleil. Fear not, dear cook! This recipe is more about flavor than fancy footwork.

Ingredients:

Thinly sliced veal scallops (try not to think of them as tiny trampolines for prosciutto) – 4
Prosciutto slices – 4 (the good stuff, not the stuff that walks around in flip flops)
Fresh sage leaves – 8 (wash them, but don’t lecture them about their life choices)
Dry white wine – 1/2 cup (something you’d actually drink, unlike that fruit-flavored stuff in the back of the cabinet)
Butter – 2 tablespoons (not margarine, unless you’re feeling particularly rebellious)
Olive oil – 1 tablespoon (for a little healthy-ish flair)
Salt and freshly ground black pepper – to taste (because who wants bland acrobatics?)

Instructions:

Prep Time: Preheat your pan to medium heat, like a Roman chariot race without the actual chariots. Season your veal with salt and pepper.
The Piggyback: Lay a sage leaf on each veal slice, then top it with a prosciutto slice. Pin them together with a toothpick, like a tiny, delicious skewer of flavor.
Butter Up: Heat the olive oil and half the butter in your pan. Once hot, gently add the saltimbocca. Don’t overcrowd the pan, or they’ll start a veal stampede.
The Golden Sear: Cook for 2-3 minutes per side, or until the veal is golden brown and the prosciutto is starting to crisp up. Be careful not to overcook the veal, or it’ll turn into a culinary javelin.
Wine Time: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Those are the flavor nuggets! Let the wine simmer for a minute or two, until it reduces slightly.
The Grand Finale: Add the remaining butter and swirl it around the pan to coat everything in a luxurious, glossy sauce. Season with additional salt and pepper to taste.
Serve Immediately: Plate your saltimbocca with the pan sauce spooned over them. Pair it with a side of pasta, roasted vegetables, or just a loaf of good bread for mopping up all that deliciousness.

There you have it! Saltimbocca: a dish that may not literally jump in your mouth, but will definitely have your taste buds doing a happy dance.