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Saltimbocca alla Romana Recipe

Saltimbocca alla Romana Recipe
  • courseSecondo piatto
  • difficultyEasy
  • preparation time20 minutes

Hailing from Roma and literally meaning “jump in your mouth,” these little bundles of veal dressed with a thin slice of prosciutto and crispy sage leaves are absolutely irresistible. In fact, Pellegrino Artusi – Italy's famous cookbook author – first wrote about eating the dish at a Roman trattoria in the late 1800s, describing it as "simple and healthy." We'd have to agree with Italy's greatest gourmand! Pair with contorni of sautéed greens and roasted potatoes for a satisfying meal.

Ingredients
Recipe courtesy of Eataly

6 veal scaloppine (about 4 ounces each)
Fine sea salt to taste
Freshly ground black pepper
6 thin slices of prosciutto crudo
12 fresh sage leaves, plus a few more for garnish
Unbleached all-purpose flour for dredging
2 tablespoons extra virgin olive oil
4 tablespoons unsalted butter
½ cup white wine

Pound the scaloppine about ⅛ inch thick. Season with salt and pepper (remember that prosciutto is salty). Place 1 slice of prosciutto on top of each. Place 2 sage leaves on top of each as well, then use toothpicks to attach the sage leaves and prosciutto to the meat. Dredge each piece lightly and set aside.

Heat the oil and 2 tablespoons of the butter in a large pan over medium heat. Add the veal to the pan, prosciutto side down, in a single layer. (Work in batches if the veal won’t all fit at once.) Cook until browned and crispy, about 1 minute, then turn and cook the other side. Transfer to a platter to keep warm.

Add the wine to the pan and deglaze, scraping any browned bits of meat from the bottom. Cook, stirring constantly, until the mixture thickens into a sauce, 1 to 2 minutes. Melt the remaining 2 tablespoons of butter in a small pan and quickly fry the sage leaves for garnish until crispy.

Remove the toothpicks from the veal. Pour the sauce over the veal, garnish with fried sage, and serve immediately.

Buon appetito!