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 of that! This recipe is for 4 people, assuming that each will have two pieces each.
- 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
- 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)
- 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.
- Lightly flour the meat and shake off all excess.
- 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.
- Add the wine to the pan, stir a little and let the wine cook down.
- Serve Saltimbocca with sauce from pan.