For a fantastic, simple Italian dish, look no further than a great saltimbocca alla romana. Saltimbocca mean “jump in the mouth” in Itallian, and considering the flavor packed into the dish, it’s no wonder. Saltimbocca is a veal cutlet with prosciutto and sage and cooked in white wine and butter. The combination of flavors results in a slightly salty, slightly woodsy dish with a note-perfect sauce to serve next to it.
There are two methods for saltimbocca: rolling it up like a rouladen, or cooking it flat. The result of cooking it flat is a slightly dryer prosciutto that we loved. We added two sage leaves under the prosciutto to flavor both pieces of meat while it cooked. After cooking the meat, we move the veal to the side and added butter and wine to the pan, scraping up the fond and letting the liquid simmer into a nice, sweet, glossy sauce. Keep reading below for this excellent recipe…
Saltimbocca alla Romana
(makes 4 servings)
- 4 5oz sliced veal cutlets (scallopini)
- 8 sage leaves
- 4 slices prosciutto
- flour for dredging
- salt and pepper to taste
- 2 tablespoons butter
- olive oil
- 1/4 cup white wine
- 1 cup chicken stock
- Place the veal cutlets side by side on a sheet of plastic wrap. Lay two sage leaves on top of each cutlet, then lay a piece of prosciutto on top of each cutlet. Gently flatten the cutlets with a mallet or rolling pin until the pieces are about 1/4″ thick and the prosciutto adheres to the veal.
- Remove the plastic wrap and weave a toothpick in and out of the veal, making sure to secure the prosciutto and sage. Place flour in a shallow platter and season with salt and pepper. Mix with a fork to combine. Dredge the veal in the seasoned flour, shaking off the excess.
- Heat the oil and 1 tablespoon of butter in a large skillet over medium heat. Put the veal in the pan, prosciutto-side down. Cook for 3 minutes to crisp it up, then flip and saute the other side for 2 minutes. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm.
- Add the wine to the pan, stirring and scraping off the fond from the bottom of the pan. Let the wine cook down for 1-2 minutes, then add the chicken broth and remaining tablespoon of butter. Swirl the pan around, and cook, stirring occasionally, until reduced by half(about 3 minutes). Return the meat to the pan and cook, stirring occasionally, until the sauce thickens slightly (about 1 to 2 minutes). Serve.
Recipe adapted fromJamie OliverSKM: below-content placeholder