Saltimbocca

Saltimbocca in Italian means ‘jumps in the mouth’, and you’ll understand why once you taste them!  Saltimbocca are made from veal, slices of Prosciutto Crudo and sage.  It is a classic Roman recipe and one you’ll find in most restaurants in Rome.  Few ingredients are required to create a flavourful dish, and we have the prosciutto crudo to thank for that!  This recipe is for 4 people, assuming that each will have two pieces each.

Saltimbocca

  • 8 slices lean veal escalopes, thinly sliced
  • 200g prosciutto crudo slices
  • 8 sage leaves
  • 125ml white wine
  • 100g butter
  • extra virgin olive oil
  • 8 toothpicks
  • plain flour
  1. Place the veal escalopes between two pieces of baking paper and bash them with a meat tenderiser until they are about 5mm thick. (Not always necessary if the escalopes are already thinly sliced)
  2. Place one slice of prosciutto on each slice of veal.  Lay a sage leaf on top,  and weave a toothpick in and out of the veal to secure the prosciutto and sage.
  3. Lightly flour the meat and shake off all excess.
  4. Heat a frying pan over medium heat and add butter and a generous splash of olive oil.  (You can also add a couple of extra sage leaves to the pan if you like).  Add veal to the pan, prosciutto side down and fry for about 3 minutes to crisp it up and then turn the veal over and saute the other side for 2 minutes, until golden.
  5. Add the wine to the pan, stir a little and let the wine cook down.
  6. Serve Saltimbocca with sauce from pan.