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A day at the Italian table, from the bar at dawn to dessert at dusk. Start with a cornetto or a slice of crostata, graze through antipasti from Rome's supplì to Liguria's focaccia di Recco. Then eat the proper way: a primo of carbonara, cacio e pepe or risotto alla Milanese, followed by a secondo ossobuco, with caponata or parmigiana on the side. Finish with tiramisu, cannoli or panna cotta. The recipes are regional, the portions generous and the pace unhurried.
Saltimbocca alla Romana
Dinner
Italian
Lazio
Thin veal scaloppine wrapped with prosciutto crudo and sage, pan-fried in butter until golden, then finished with a white wine pan sauce. The name means 'jumps in the mouth' — and it will.
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RECIPE
Saltimbocca alla Romana
Thin veal scaloppine wrapped with prosciutto crudo and sage, pan-fried in butter until golden, then finished with a white wine pan sauce. The name means 'jumps in the mouth' — and it will.
Prep10 mins
Cook15 mins
Total25 mins
Servings4
Dinner
Italian
Lazio
Ingredients
- 4 veal scaloppine, pounded thin
- 4 slices prosciutto crudo
- 8 fresh sage leaves
- 40g butter
- 2 tablespoons extra virgin olive oil
- 120ml dry white wine
- Plain flour for dusting
- Salt and black pepper to taste
Preparation
1
Place a sage leaf on each scaloppina, lay a slice of prosciutto on top, and secure with a toothpick.
2
Dust the veal side lightly with flour.
3
Heat butter and oil in a large skillet over high heat. Cook prosciutto-side down first for 2 minutes until crisp.
4
Flip and cook the other side for 1 minute. Remove and keep warm.
5
Deglaze the pan with white wine, scraping up the browned bits. Reduce by half.
6
Pour the pan sauce over the saltimbocca and serve immediately.
Servings and Nutrition
Number of Servings in Saltimbocca alla Romana4
Nutrition for 1 serving (2 rolls)
390Calories (kcal)
36Protein (g)
6Carbs (g)
24Fat (g)
Protein 36.0g38%
Carbs 6.0g6%
Fat 24.0g56%