Saltimbocca alla Romana a simple traditional veal meat dish typical of Roman cuisine since the 19th Century. The name literally means “jump-in-your-mouth”. It requires only very few everyday ingredients such as slices of veal, ham and sage.
The flat shape of the meat makes them quick to cook.
You can use butter and oil together or just one of the two.
Serves: 4 | Preparation time: 5 to 10 mins | Cooking time: 10 mins
- Veal meat : 8 slices
- Cured ham: 8 slices
- Sage: 8 leaves
- Butter, unsalted: 20 g
- EVOO – Extra Virgin Olive Oil or Olive Oil, 2 tablespoons
- White wine, dry: about half a glass
- Salt and Pepper: to taste
The veal slices must be lean and not too thick. If they are thick, simply place a slice of meat between two sheets of baking paper and then beat it with a meat tenderizer.
Arrange the veal slices on a plate, place a slice of ham and a sage leaf on each of them. Pin the ham and sage to the veal with a toothpick.
Heat the butter with the EVOO in a non-stick pan until melted, lightly brown the saltimbocca for a couple of minutes on the side without ham and sage, the heat will cook it anyway. Pour in the wine, let it evaporate, add pepper to taste and salt only the side without the ham because it is already savoury.
Pour some of the sauce over the saltimbocca when serving.
Tip: veal tends to become dry if overcooked or left to cool at room temperature, so always serve the saltimbocca while they are still hot and avoid preparing them in advance.