Saltimbocca alla Romana. Tonight is family night. The weather is finally cooling off, and fall is in the air. Love this time of the year. Not too cold, if such a thing exist in Phoenix, not too hot, and that we did have months of it.
The dish that I have prepared tonight is typical of Rome. Saltimbocca means “ leap into your mouth”. First of all if you are not in love with this dish you soon will be. Not only is super fast to prepare since it only takes 15 minutes from beginning to end, but it does not requires man y ingredients.
Mashed potatoes is a most.
Saltimbocca alla Romana - A specialty from Rome
- 15 mins total
- 5 mins prep
- 10 mins cook
- serves 4
8 4 ounces slices of veal scaloppine
8 slices prosciutto
8 sage leaves
3 1/2 tablespoons unsalted butter
2/3 cup white wine
Pound the veal scallops into almost transparent.
Lay a slice of prosciutto and a sage leaf atop each slice of veal. Roll up and insert a toothpick to hold them together. Season with salt and pepper, dust in flour.
Melt the butter in a pan over high heat and cook the veal. Brown on all sides.
Remove from the pan and arrange on a serving plate.
Deglaze the pan with the wine and stir to make the sauce.
Pour over the Saltimbocca and serve hot.
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