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Saltimbocca
Italy
The classic Roman trattoria dish. Its name — jumps in the mouth — describes the speed it disappears.
Roman veal with prosciutto and sage — thin veal escalopes topped with prosciutto and sage, fried in butter and white wine. Literally jumps in the mouth.
Prep
10 mins
Cook
10 mins
Difficulty
Easy
Calories
410 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
8thin veal escalopes
8 slicesprosciutto di Parma
16 leavesfresh sage
50gbutter
100mldry white wine
salt and pepperto season
Method
1
Press a slice of prosciutto and two sage leaves onto each escalope. Secure with a toothpick.
2
Season. Fry prosciutto-side down in butter over high heat, 2 minutes.
3
Flip. Cook 1 minute. Remove. Add wine to pan. Reduce. Pour over.
Chef's Tip
Cook on very high heat — saltimbocca is a quick, fierce dish, not a slow braise.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.