Saltimbocca alla Romana - Italian Recipe

Saltimbocca alla Romana

🌍 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

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

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