Saltimbocca alla Romana
Roman Veal with Prosciutto and Sage
Thin veal, a slice of cured ham and a sage leaf, pinned together and fried in butter for barely two minutes. The pan is rinsed out with white wine to make a spoonful of sauce. It is the fastest main course in the Roman repertoire.
The Italian recipe read beats thin slices of veal, tops each with half a slice of prosciutto and a sage leaf held with a cocktail stick, fries them in foaming butter for one to two minutes a side, deglazes with dry white wine and finishes the sauce with a little more butter.
Ingredients
Ingredients
- 8 small thin rose veal escalopes (about 450 g in all)
- 4 slices of prosciutto crudo, halved
- 8 sage leaves, plus a few extra
- 50 g unsalted butter
- 100 ml dry white wine
- Black pepper
- Fine sea salt, if needed
Method
- Assemble Lay the escalopes between sheets of baking paper and beat them to about 3 mm thick. Put half a slice of prosciutto and a sage leaf on each and pin through with a cocktail stick. Grind over a little pepper; the ham provides the salt.
- Fry Melt 35 g of the butter in a large frying pan over a medium-high heat. When it foams, fry the veal, ham side down first, for 1 to 2 minutes a side, until lightly browned. Work in two batches. Lift onto warm plates.
- Make the sauce Pour the wine into the pan and boil for 1 minute, scraping up the residue, until reduced by half. Swirl in the remaining butter and a few sage leaves.
- Serve Remove the cocktail sticks, spoon the sauce over and serve at once.
Do not salt before tasting. Prosciutto and the reduced wine are both salty.