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Veal scaloppine with prosciutto and sage, Roman-style – Saltimbocca alla romana

Veal scaloppine with prosciutto and sage, Roman-style  – Saltimbocca alla romana

Delicious veal scaloppine cooked with sage and prosciutto crudo? Just the thought of it makes me hungry! Saltimbocca alla Romana – as its name recalls – is a classic of Roman cuisine, but the fame of this tasty dish has rightly crossed the national borders along with other traditional recipes such as spaghetti alla carbonara or bucatini all’amatriciana to become one of the symbols of Italian cuisine abroad.

For me, Saltimbocca means one thing more than anything else : my mother trying to cook meat in non-boring ways! Despite we all eat meat in my family, infact, we are not huge fans of it. Saltimbocca alla romana is one of those recipes on which it’s too easy to agree instead! I remember when I was a kid, she would let me pin the meat with the toothpicks and then she cooked the cutlets…and the enveloping scent of the sage and the butter emanated all over the kitchen. Oh I loved it! Now I cook them myself and I think about how nice was to be a child and to be taken care of! It is true that now I take care of my friends and my boyfriend with good food so the circle of love keeps going. I will never stop repeating how the power of food of bringing people together is special and unique. And of course I am also lucky to spend some weeks per year at my family every year, feeling again pampered like a princess (check this pizza and this tiramisu if you don’t believe me!)

Veal scaloppine with prosciutto and sage, Roman-style

 

Coming back to our saltimbocca now, after my nostalgic moment, here is a brief explanation of what we’re talking about if you never had the chance to try this tasty dish! Briefly, saltimbocca are veal scaloppine – a thin meat cut – cooked in (a little) butter with slices of prosciutto crudo (Parma ham) and sage. Contrarily to many other meat dishes, Saltimbocca are not difficult to prepare and they are also pretty light to digest. Serve them with a light salad or with mixed vegetables and it will be an amazing secound course or also a unique dish. Being so easy and fast to make, saltimbocca is part of those recipes to consider for an emergency dinner to organize at last moment if you have unexpected guests, but also a way to make your kids happy for a normal family dinner during the week.

Today there are many variants of the dish, some people substitute ham with speck, butter with oil; some other people coat the cutlets in flour. It is up to you to decide which version you like the most 🙂

One last curiosity before starting with the recipe. Saltimbocca means “jump into the mouth” which of course is referred to the fact that these veal cutlets are so good you want to eat them straight away!

And now, let’s start!

Veal scaloppine with prosciutto and sage, Roman-stylep

 

Veal Cutlets with prosciutto and sage, Roman-style – Saltimbocca alla romana

Ingredients

4 veal scaloppine
4 slices of Dry-cured Ham
4 big  sage leaves or 8 small
50 g butter
1 glass white wine
Salt
Pepper

 

Method

Start preparing the scaloppine. If the slices are very big, you can cut them in two. If they are not thin, beat them with a meat hammer until soft and thin. This will help reducing the cooking times. Cut off any eventual nerves. Sprinkle some pepper and salt on one side of the veal pieces, and then flip them over.

Veal scaloppine with prosciutto and sage, Roman-style

Arrange a slice of Parma ham on top of each piece, followed by the sage. Pin the three layers together with a toothpick.

Veal scaloppine with prosciutto and sage, Roman-style

Melt butter in a large frying pan and as soon as it starts to sizzle, add the meat and let cook over medium-low on one side for a couple of minutes. (The size of the pan is very important. If you use a large pan, you can cook all scaloppine together but as I used a small pan, so I put half butter and I cooked two, then, I added the other half and I cooked the other two. It is up to you to check this).

Veal scaloppine with prosciutto and sage, Roman-style

At this point, flip the scaloppine on the other side and pour white wine over the meat. Let the wine evaporate over high heat and then reduce the heat to medium-low and cook for another couple of minutes. Take off heat and serve the saltimbocca immediately, covered with their cooking sauce. Optionally, you can accompany them with fresh bread and with a simple salad or mixed vegetables

.Veal scaloppine with prosciutto and sage, Roman-style

 

For other meat dishes that are part of my family tradition, have a look at these meatballs or this non-fried chicken cutlets! 🙂

And if you’re feeling hungry and want more recipes, subscribe to my blog and meet me on Facebook, Instagram and Pinterest!

Veal scaloppine with prosciutto and sage, Roman-style - Saltimbocca alla romana

2017-08-24
: 2
: Easy

The typical Roman-style veal scaloppine cooked in butter, enriched with ham and sage!

By:

Ingredients
  • 4 veal scaloppine
  • 4 slices of Dry-cured Ham
  • 4 big sage leaves or 8 small
  • 50 g butter
  • 1 glass white wine
  • Salt
  • Pepper
Directions
  • Step 1 Start preparing the scaloppine. If the slices are very big, you can cut them in two. If they are not thin, beat them with a meat hammer until soft and thin. This will help reducing the cooking times.
  • Step 2 Cut off any eventual nerves. Sprinkle some pepper and salt on one side of the veal pieces, and then flip them over.
  • Step 3 Arrange a slice of Parma ham on top of each piece, followed by the sage.
  • Step 4 Pin the three layers together with a toothpick. 
  • Step 5 Melt butter in a large frying pan and as soon as it starts to sizzle, add the meat and let cook over medium-low on one side for a couple of minutes. (The size of the pan is very important. If you use a large pan, you can cook all scaloppine together but as I used a small pan, so I put half butter and I cooked two, then, I added the other half and I cooked the other two. It is up to you to check this).
  • Step 6 At this point, flip the scaloppine on the other side and pour white wine over the meat.
  • Step 7 Let the wine evaporate over high heat and then reduce the heat to medium-low and cook for another couple of minutes.
  • Step 8 Take off heat and serve the saltimbocca immediately, covered with their cooking sauce.


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