Delight in the timeless elegance of Roman cuisine with our Saltimbocca alla Romana, a dish that perfectly encapsulates the spirit of Italian culinary artistry. This exquisite creation features tender veal escalopes wrapped with savory prosciutto and fragrant sage leaves, pan-fried to golden perfection. Each bite of Saltimbocca alla Romana is a harmonious blend of flavors, enhanced by a light white wine sauce that gracefully complements the meat’s richness. Ideal for an elegant dinner or as a gourmet treat, Saltimbocca alla Romana invites you to experience the joy of Italian cooking in its most authentic form. Whether you’re a fan of Italian cuisine or eager to explore its refined tastes, this dish promises an enchanting journey through the heart of Rome‘s culinary traditions.
AuthorJulia ForesekCategoryItalian, Main CourseDifficultyIntermediatePrepare the Veal: Lay out the veal slices on a work surface. If necessary, gently pound the veal slices to an even thinness using a meat mallet between two sheets of plastic wrap.
Assemble the Saltimbocca: Season each veal slice with a little salt (remember, prosciutto adds saltiness) and pepper. Place a slice of prosciutto on each veal slice, then top with two sage leaves. Secure the sage leaves to the veal and prosciutto with toothpicks or tie with kitchen twine.
Cook the Saltimbocca: In a large skillet, heat 2 tablespoons of butter and a splash of olive oil over medium-high heat. Once hot, add the veal slices, prosciutto-side down, and cook for about 1-2 minutes until the prosciutto is slightly crispy. Flip and cook for an additional 1-2 minutes on the other side. Transfer the cooked saltimbocca to a plate and tent with foil to keep warm.
Make the Sauce: Pour the white wine into the skillet to deglaze the pan, scraping up any browned bits. Add the remaining butter and stir until the sauce has slightly thickened.
Serve: Remove the toothpicks or twine from the saltimbocca. Spoon the sauce over the veal and garnish with additional sage leaves. Serve immediately.
Ingredients
Directions
Prepare the Veal: Lay out the veal slices on a work surface. If necessary, gently pound the veal slices to an even thinness using a meat mallet between two sheets of plastic wrap.
Assemble the Saltimbocca: Season each veal slice with a little salt (remember, prosciutto adds saltiness) and pepper. Place a slice of prosciutto on each veal slice, then top with two sage leaves. Secure the sage leaves to the veal and prosciutto with toothpicks or tie with kitchen twine.
Cook the Saltimbocca: In a large skillet, heat 2 tablespoons of butter and a splash of olive oil over medium-high heat. Once hot, add the veal slices, prosciutto-side down, and cook for about 1-2 minutes until the prosciutto is slightly crispy. Flip and cook for an additional 1-2 minutes on the other side. Transfer the cooked saltimbocca to a plate and tent with foil to keep warm.
Make the Sauce: Pour the white wine into the skillet to deglaze the pan, scraping up any browned bits. Add the remaining butter and stir until the sauce has slightly thickened.
Serve: Remove the toothpicks or twine from the saltimbocca. Spoon the sauce over the veal and garnish with additional sage leaves. Serve immediately.
Notes
Perfect Wine Pairing
A classic dish like Saltimbocca alla Romana pairs beautifully with a medium-bodied Italian white wine like a Frascati Superiore. This wine, from the Lazio region surrounding Rome, complements the dish with its crisp acidity and citrus notes, balancing the prosciutto’s saltiness and the butter’s richness.
Alternatively, a light to medium-bodied Chianti can be an excellent choice for those who prefer red wine. The wine’s bright acidity and cherry flavors provide a delightful contrast to the savory elements of the dish without overwhelming its delicate veal and sage flavors.
