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 exists in Phoenix, not too hot, and 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 require many ingredients.
Mashed potatoes is a must.
Enjoyed this recipe? Why not try the following
Saltimbocca alla Romana - A specialty from Rome
- 4 ounces veal scaloppine 8 4 ounces slices of veal scaloppine
- 8 slices prosciutto 8 slices prosciutto
- 8 sage 8 sage leaves
- 3.5 tbsp unsalted butter 3 1/2 tablespoons unsalted butter
- ⅔ cup white wine 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.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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