Saltimbocca alla Romana - Authentic Roman Veal Dish with Prosciutto and Sage

🍝 About This Dish

Saltimbocca alla Romana is a beloved classic Italian dish that hails from the Lazio region, particularly Rome. Its name, "Saltimbocca," translates to "jump in the mouth," signifying the burst of flavors this dish offers. This traditional recipe dates back centuries and is a staple in Roman cuisine, known for its simplicity and bold flavors.

🌿 Ingredients Overview

• Veal Scaloppine (fettine di vitello)
• Prosciutto Crudo (cured ham)
• Fresh Sage Leaves (salvia)
• White Wine (vino bianco)
• Butter (burro)
• Olive Oil (olio d'oliva)
• Salt and Pepper (sale e pepe)

✨ What Makes It Special

Saltimbocca alla Romana is renowned for its harmonious blend of flavors and textures. While the classic recipe calls for veal, prosciutto, and sage, variations can include the addition of ingredients like capers or a splash of lemon juice. This dish encapsulates the essence of Roman cuisine by combining simple ingredients to create a dish that is both elegant and flavorful.

📝 Ingredients

• 4 veal scaloppine, thinly sliced
• 4 slices of prosciutto
• 8 fresh sage leaves
• 1/4 cup white wine
• 2 tbsp butter
• 2 tbsp olive oil
• Salt and pepper to taste

👨‍🍳 Preparation Method

1. Season the veal scaloppine with salt and pepper.
2. Place a sage leaf on each scaloppine and cover with a slice of prosciutto, securing them with toothpicks.
3. Heat olive oil and butter in a skillet over medium-high heat.
4. Add the veal bundles to the skillet, sage side down, and cook for 2-3 minutes until golden brown.
5. Flip the bundles and pour in the white wine. Allow the wine to reduce by half.
6. Remove the saltimbocca from the skillet and let them rest for a few minutes before serving.

⏰ Timing Guide

• Preparation: 15 minutes
• Cooking: 10 minutes
• Total: 25 minutes

🍷 Wine Pairing

For an authentic Roman dining experience, pair Saltimbocca alla Romana with a crisp white wine such as Frascati or a light red like Castelli Romani. Serve this dish hot alongside a side of sautéed spinach or roasted potatoes.

💭 Chef's Notes

• Use high-quality prosciutto for the best flavor.
• Don't overcook the veal to keep it tender and juicy.
• Adjust the amount of sage to suit your taste preference.

📦 Storage

Saltimbocca alla Romana is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to maintain the dish's flavors and textures.

Buon Appetito!