Saltimbocca alla Romana is a culinary gem that hails from the Lazio region, specifically Rome. In Italian, Saltimbocca means βjump into your mouth,β and itβs not hard to see why. This sensational dish combines thinly pounded veal escallops, prosciutto, and sage in a luxurious white wine sauce. ItβsΒ anΒ ItalianΒ vealΒ recipeΒ thatβsΒ asΒ deliciousΒ asΒ itΒ isΒ straightforward
What Meats Can You Use in Place of Veal?
Veal is the traditional choice for this dish, but white meats like chicken and turkey work well if youβre looking for alternatives. However, be mindful of the cooking time and ensure the poultry is thoroughly cooked before adding the wine.
Pairing Suggestions for Saltimbocca alla Romana
When it comes to side dishes, mashed potatoes are a winner. They pair exceptionally well with the creamy sauce. For a greener option, consider sauteed spinach or green beans with marinara sauce. If youβre looking for something unique, roasted carrots, Parmesan-crusted asparagus, and aubergine caponata also make excellent accompaniments.
Saltimbocca alla Romana Recipe
Ingredients:
- 400g Veal escalope
- 100ml White wine
- 80g Prosciutto
- 50g Butter
- 50g Flour
- 25 ml Olive oil
- A handful of Sage leaves β Salt and Pepper
Watch Now: Step-by-Step Video Guide to Perfecting Your Saltimbocca alla Romana
Method:
- Lay the veal escalope flat on a surface. If needed, pound them to uniform thickness. Your butcher might do this step for you.
- Top each veal slice with 2-4 sage leaves, depending on size. Set aside a few sage leaves for later.
- Place a slice of prosciutto on each veal slice, pressing down to secure it.Β
- In a large frying pan, add half the butter, olive oil, and the remaining sage. Heat over medium.
- Meanwhile, spread flour on a plate and coat both sides of the veal saltimbocca.
- Once the butter is foaming, place the flour-coated saltimbocca in the pan, prosciutto side down. Cook for 30 seconds on each side.
- Pour in the wine and allow the alcohol to cook off. The sauce will start to thicken. Adjust seasoning.
- Remove the pan from heat, add the remaining butter, and shake the pan to emulsify the sauce.
Explore Authentic Roman Flavors
βIndulge in the authentic flavors of Rome with our exquisite Pizza Romana and SupplΓ¬ al Telefono. The Pizza Romana brings a crispy, thin crust topped with classic Roman ingredients, while the SupplΓ¬ al Telefono offers a delightful taste of Roman street food, featuring rice balls filled with gooey mozzarella that stretches like a telephone wire when pulled apart. These dishes embody the rich culinary heritage of Rome, perfect for a true Italian dining experience.
VEAL SALTIMBOCCA ALLA ROMANA
Equipment
- Meat Tenderizer
Ingredients
- 400 g Veal escalope
- 100 ml White wine
- 80 g Prosciutto
- 50 g Butter
- 50 g Flour
- 25 ml Olive oil
- A handful of Sage leaves
- Salt and Pepper
Instructions
- Lay the veal escalope flat on a surface. If needed, pound them to uniform thickness. Your butcher might do this step for you.
- Top each veal slice with 2-4 sage leaves, depending on size. Set aside a few sage leaves for later.
- Place a slice of prosciutto on each veal slice, pressing down to secure it.
- In a large frying pan, add half the butter, olive oil, and the remaining sage. Heat over medium.
- Meanwhile, spread flour on a plate and coat both sides of the veal saltimbocca.
- Once the butter is foaming, place the flour-coated saltimbocca in the pan, prosciutto side down. Cook for 30 seconds on each side.
- Pour in the wine and allow the alcohol to cook off. The sauce will start to thicken. Adjust seasoning.
- Remove the pan from heat, add the remaining butter, and shake the pan to emulsify the sauce.
Video
Hints and Tips:
Β If your pan isn't large enough for all the saltimbocca, cook them in batches. Sear each side for 30 seconds and set aside. Once all are seared, return them to the pan before adding the wine. If your sauce splits, don't fret! Remove the saltimbocca, add a little hot water to the sauce, and shake the pan or whisk to bring it back to a velvety finish.Nutrition
Allergens: DAIRY, GLUTEN, SULFATES
MasteringΒ thisΒ classicΒ ItalianΒ vealΒ recipeΒ isΒ easierΒ thanΒ youΒ think With our step-by-step guide, youβll be impressing your dinner guests in no time. Ready to take your cooking to the next level? Dive into the art of veal saltimbocca alla Romana now!
We hope this in-depth guide empowers you to master the art of creating Saltimbocca alla Romana, a culinary gem in Italian cuisine. Remember, cooking is more than just mixing ingredients; itβs about crafting experiences and unforgettable moments. And with this ultimate veal recipe, those extraordinary moments are just a cooking session away.
Ready to explore more Italian culinary wonders? Check out our other mouth-watering recipes like Pork Escalopes, Chicken Cacciatore, and the ever-popular Lasagne. Pair them with our chef-recommended side dishes to turn any meal into a true Italian feast.
If you try this recipe or any of our other dishes, weβd love to hear about it! Share your culinary creations on social media and tag us, or leave a comment below!
Buon Apetitto!
This was so good, just like being in our favorite Italian restaurant!
Canβt wait to make this recipe with chicken and pair it up with mashed potatoes, YUM!.:) Will be preparing it tonight. Thanks!
Thank you for posting this. Veal Saltimbocca is one of my favorite dishes to order out. How fabulous it was to make at home!