Saltimbocca alla Romana Recipe

Saltimbocca alla Romana is one of the most famous specialties of traditional Lazio cuisine. This recipe is, together with Spaghetti alla Carbonara and pasta all'Amatriciana, one of the symbols of Roman cuisine in the world.Thin slices of veal, cut into small sizes, garnished with a slice of prosciutto and a sage leaf. A very simple, delicious and tasty recipe.

📝 Ingredients

• 6 slices veal scallops
• 6 slices Parma ham
• 6 fresh sage leaves
• 1 tablespoon olive oil
• 3 tablespoons butter
• 1/3 cup dry white wine
• 1/4 cup all purpose flour
• salt (- to taste)
• pepper (- to taste)

👨‍🍳 Instructions

1. 1beat: Place the veal slices on a cutting board, and beat them lightly to make the thickness uniform and the meat more tender.
2. 2add: Cover each slice of veal with a slice of prosciutto. Arrange the ham in such a way that it covers the whole veal slice.
3. 3Add a sage leaf in the center. Fix it to the veal and prosciutto with a toothpick.
4. 4Flour the slices only on the side without the ham. Place the floured slices on a plate and set aside.
5. 5cook: Put oil and butter in a frying pan and heat over low heat. When the butter has completely melted, raise the heat a little and add the slices with the ham and the sage side up.
6. 6Cook over medium heat for about one minute, until it starts to fry then add the white wine. Let it simmer for a minute over medium-high heat. Do not turn the slices but with a spoon pour a little sauce on the top.
7. 7cook: Place the veal slices in a serving dish with salt and pepper to taste, but in moderation because the Parma ham is very tasty. Add another teaspoon of butter to the frying pan to create a creamy cooking sauce in a few seconds.
8. 8Serve Veal Saltimbocca hot with its sauce and some roasted potatoes as a side dish.