Saltimbocca alla Romana: A Classic Roman Veal Delight
Saltimbocca alla Romana is a classic Italian dish from the heart of Rome, known for its delightful combination of tender veal, savory prosciutto, and fragrant sage. The name βsaltimboccaβ literally means “jump in the mouth,” which is a fitting description for this delicious and aromatic dish. Whether you’re preparing it for a family dinner or a special occasion, Saltimbocca alla Romana promises to be a crowd-pleaser, offering a beautiful balance of flavors in every bite.
Hereβs how to make this traditional Roman dish step-by-step, bringing the taste of Italy right to your kitchen.
Ingredients (for 4 servings)
| Ingredient | Quantity |
|---|---|
| Veal slices | 300g |
| Prosciutto crudo (cured ham) | 40g |
| Fresh sage leaves | 4 leaves |
| Butter | 50g |
| White wine | 100g |
| Black pepper | To taste |
| All-purpose flour | 50g |
| Extra virgin olive oil | 20g |
| Water | 20g |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | ~35g |
| Carbohydrates | ~5g |
| Fat | ~20g |
| Saturated Fat | ~7g |
| Sodium | ~500mg |
Instructions
-
Prepare the Veal:
- Start by preparing the veal slices. If needed, trim any visible fat or sinew from the meat. Place each slice of veal on a cutting board, and gently pound them with a meat mallet until they are about 1/4-inch thick. This will tenderize the meat and ensure even cooking.
- Lay a fresh sage leaf on each slice of veal. This fragrant herb is key to the traditional flavor profile of Saltimbocca alla Romana.
-
Assemble the Saltimbocca:
- Lay a slice of prosciutto crudo over the sage leaves, covering the veal completely. The prosciutto should adhere to the veal due to the gentle pressing. Secure the entire stack by inserting a toothpick through the layers, ensuring the sage and prosciutto are tightly attached to the veal.
-
Sear the Meat:
- In a large skillet, heat 20g of extra virgin olive oil and 40g of butter over medium-high heat. The combination of butter and oil ensures a crispy, golden sear on the veal without burning.
- Once the fat is melted and sizzling, carefully add the veal slices to the pan, making sure not to overcrowd the skillet. Cook the veal for about 2-3 minutes on each side until the prosciutto is crispy and the veal is golden brown.
-
Flour the Veal:
- Lightly dust the veal with flour on just one side. This will help create a delicate crust as it cooks. When the veal is golden brown on one side, flip it over and allow the other side to sear.
-
Season the Dish:
- Season the veal with freshly ground black pepper. Since the prosciutto adds saltiness, avoid adding extra salt to the dish.
-
Deglaze the Pan:
- Once the veal is cooked to a beautiful golden brown, increase the heat and pour in the white wine. Allow the wine to sizzle and reduce for about 1-2 minutes. This will deglaze the pan and lift any flavorful brown bits left from searing the veal, infusing the sauce with rich flavor.
-
Make the Sauce:
- Remove the veal from the pan and set it aside. In the same skillet, add 10g of butter and let it melt. Swirl the pan to combine the butter with the wine reduction, creating a smooth and glossy sauce.
- If the sauce is too thin, let it reduce further until it becomes a creamy consistency.
-
Serve:
- Arrange the veal slices on a serving platter. Spoon the rich, buttery sauce over the top, ensuring each piece is generously coated. The sauce, now infused with the flavors of sage, prosciutto, and wine, adds a luscious finish to this simple yet elegant dish.
-
Garnish & Enjoy:
- For an added touch of elegance, you can garnish the Saltimbocca alla Romana with a few fresh sage leaves, either whole or finely chopped.
- Serve this dish alongside roasted vegetables, mashed potatoes, or a light salad to balance the richness.
Tips for Perfection:
- Choose quality ingredients: The key to this dish lies in the quality of the veal, prosciutto, and sage. Opt for fresh, organic veal and high-quality prosciutto crudo for the best results.
- Donβt overcook the veal: Since veal is delicate, be careful not to overcook it. The goal is to have it tender and moist while achieving a crisp exterior.
- Customize the sauce: If you prefer a slightly more decadent sauce, you can add a splash of cream at the end of cooking to make it even richer.
Saltimbocca alla Romana is an incredibly flavorful dish that showcases the magic of simple ingredients when combined with a bit of culinary technique. This recipe, passed down through generations, will bring a piece of Roman tradition to your table, impressing guests and satisfying your palate.
Enjoy your authentic Roman meal!
