Saltimbocca

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.

 



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