Dive into Rome’s culinary heaven with Saltimbocca: paper-thin veal draped in savory prosciutto and fragrant sage, bathed in a creamy butter sauce that explodes with flavor in every bite.
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Today, we’re diving into the world of Saltimbocca alla Romana, a classic Roman dish that lives up to its name in every way.
Imagine this: melt-in-your-mouth veal scallops draped in prosciutto and sage, then fried to crispy perfection. Each bite is a symphony of textures and flavors, guaranteed to make your taste buds do a little happy dance. As a Roman, I am definitely in love with this main course.
But Saltimbocca isn’t just about deliciousness; it’s also incredibly easy to prepare. In fact, you can have this restaurant-worthy dish on your table in under 10 minutes, making it a lifesaver for busy weeknights.
The History Behind the “Saltimbocca”
The name Saltimbocca is quite literally Italian for “jumps in the mouth,” and it perfectly captures the essence of this dish. The combination of tender veal, savory prosciutto, and aromatic sage creates an irresistible flavor explosion that’s hard to resist.
This recipe has been a staple in Italian kitchens since the 19th century, evolving and adapting over time. While its origins may lie in northern Italy, Rome has truly embraced Saltimbocca as a cornerstone of its culinary heritage.
Crafting the Perfect Saltimbocca:
The magic of Saltimbocca lies in its simplicity, but the quality of ingredients plays a crucial role.
- Veal: The meat must be soft and easy to cut. Opt for a cut like the rump or round for its tenderness and ease of slicing.
- Sage: This fragrant herb adds a delightful earthy note that complements the richness of the other ingredients. If you have the choice, prefer to use large fresh leaves of sage.
- Prosciutto: Parma ham is a perfect choice for its delicate saltiness and soft texture.
- Butter: A good salted butter helps to elevate Saltimbocca with its creamy richness. One of my favorites is the high quality Danish Lurpak Butter.
Tips for a Triumphant Saltimbocca:
- Thin is Key: Pound the veal slices thin to ensure even cooking and maximum tenderness. I usually use a meat tenderizer that helps to untied all the nerves present in the meat.
- Non-Stick Savior: Use a non-stick pan to prevent the meat from sticking and ensure a beautiful golden crust. My favorite choice is to use a non-stick cast iron pan.
- Size Matters: Choose a large pan to accommodate all the slices in a single layer for optimal crispiness.
- Secure Your Bounty: Secure the Prosciutto and Sage to the veal with a wooden toothpick, ensuring everything stays put during cooking.
A World of Variations
While the classic Saltimbocca is divine, there’s always room for a twist! Here are a few ideas to explore:
- Sweet and Savory: Add thin slices of red onion between the ham and sage for a touch of sweetness.
- Artichoke Adventure: Swap the onion for a wedge of crispy or pickled artichoke for a unique flavor profile.
- Salty Kick: Incorporate capers into the sauce for an extra burst of savory goodness.
Saltimbocca alla Romana
Quick and easy to make, Saltimbocca alla Romana are an authentic scent and taste explosion: thin veal slices, flavored with a sage leaf and a slice of ham dipped in a butter and wine creamy sauce.
Ingredients
- 4 slices of Veal
- 4 slices of Parma ham
- 8 Sage leaves
- 40 g Salted Butter
- 1/2 glass of white Wine
- Salt
- Pepper
Instructions
- With the meat mallet flatten the veal to untie the nerves.
- Cut each slice of veal in half and arrange it on a work surface.
- Place in the center of each veal slice, half ham slice, and then 1 sage leaf.
- Take a toothpick and skewer the meat to fix the ham and sage by inserting it like a pin.
- Heat 40 g of butter in a pan.
- As soon as the butter begins to fry, arrange the saltimbocca one next to the other without overlapping them.
- Let brown the meat on both sides over a high flame for about 1 minute per side.
- Add a pinch of salt and pepper and sprinkle with the wine.
- Allow the wine to evaporate by completing cooking (5 minutes will be enough).
- Remove the slices of meat from the pan.
- Turn on the stove at low heat again, then pour a spoon of water and a pinch of salt into the sauce.
- Cook the sauce a couple of minutes more over medium heat, then and remove the cooking juices with a wooden spoon to thicken it.
- Arrange the meat on a serving dish and sprinkle with the creamy sauce.
- Serve hot and eat immediately.
Notes
To get a thicker sauce, a trick is to add a teaspoon of potato starch (optional) to the butter and wine sauce.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 379Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 162mgSodium: 947mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 41g
Nutrition Data is automatically calculated and may be not accurate.
Inspiration from a Master
For this recipe, I drew inspiration from the legendary Pellegrino Artusi, a renowned Italian food critic. While his version used pork chops instead of veal, the essence of the dish remains the same – creating bite-sized parcels of pure culinary joy.
So, are you ready to experience a taste of Rome in every bite? Give Saltimbocca alla Romana a try and discover why it’s a timeless classic that continues to tantalize taste buds across generations.
If you want to complete this incredible dish by accompanying it with a good portion of vegetables, pair it with one of our Veggie Section. Find your favorite!
I hope you’ve loved this recipe as much as I do!
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I’m always up for a new challenge, especially when it involves new food 😋. This looks and sounds super delicious! Will definitely try the recipe. Thank you
Such a helpful post. Thank you for sharing
This looks delicious!!! I have to save this on pinterest.