Saltimbocca alla Romana

Veal, ham and sage cooked flat in four minutes, ham side down first.

Pork, Veal. Not vegetarian — contains pork, veal.

Ingredients

• 8 small veal escalopes, beaten to 4 mm
• 8 slices prosciutto crudo
• 16 sage leaves
• 2 tablespoons plain flour
• 70 g butter
• 120 ml dry white wine
• 1 teaspoon salt
• black pepper
• cocktail sticks

Method

1. Beat the escalopes thin. Lay two sage leaves on each, then a slice of prosciutto, and pin it through with a cocktail stick.
2. ROME SERVES THEM FLAT. They are not rolled and not stuffed — a rolled one takes three times as long to cook and the veal is tough before the middle is warm.
3. Flour the VEAL side only and leave the prosciutto bare. Floured ham steams under its own coating instead of crisping.
4. Melt the butter until it foams and lay them in PROSCIUTTO SIDE DOWN. 90 seconds, pressing lightly, until the ham has gone crisp and translucent and bonded to the veal.
5. Turn and give the veal side 60 seconds, no more. Lift them out.
6. Add the wine to the pan, scrape, and reduce it by half, then swirl in a last knob of butter off the heat.
7. Season with pepper and very little salt — the prosciutto has already done most of it — and spoon the sauce over.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes