Saltimbocca alla Romana - Mediterranean Recipe

Saltimbocca alla Romana

🌍 Mediterranean, Italy (Rome) Difficulty: ●●●○○

"Saltimbocca" means "jumps in the mouth" — its simplicity belies centuries of Roman culinary refinement.

Ingredients

• 4 veal escalopes pounded thin
• 4 slices prosciutto di Parma
• 8 fresh sage leaves
• 40g butter
• 100ml dry white wine
• salt
• pepper
• wooden toothpicks

Method

1. Placing — Place 2 sage leaves on each escalope, top with prosciutto. Secure with toothpick.
2. Seasoning — Season veal underside with pepper only.
3. Frying — Fry prosciutto-side down in butter over high heat 2 min. Flip, fry 1 min.
4. Removing — Remove veal. Deglaze pan with wine, reduce to sauce.
5. Pouring — Pour over veal.

Tags: veal escalopes pounded thin, prosciutto di parma, sage leaves, butter, dry white wine · Source: Brittani's Almanac