Saltimbocca alla Romana

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🌍 Italian, Rome/Lazio Difficulty: ●●●○○

Veal, prosciutto, and sage — the name means jump in the mouth. The prosciutto is pressed onto the veal and secured with a toothpick, sage leaf trapped between. Cook prosciutto-side down first; the fat renders and crisps against the pan.

Ingredients

4 veal escalopes, thin
4 sage leaves
4 slices prosciutto crudo
50g butter
150ml dry Marsala or white wine

Method

Layering — Layer sage then prosciutto on each escalope; secure with toothpick.
Searing — Sear prosciutto-side down in butter, 2 min; flip 1 min.
Deglazing — Deglaze with Marsala; reduce into sauce.

Tags: veal escalopes, sage leaves, prosciutto crudo, butter, dry marsala or white wine · Source: Brittani's Almanac

Saltimbocca alla Romana - Italian Recipe