TABELIAAUTHENTIC ITALIAN RECIPE
Authentic Saltimbocca alla Romana
Veal, prosciutto and sage pan-fried in butter — a Roman dish whose name means “jumps in the mouth” for the burst of flavour in every bite.
AUTHENTICITY SCORE
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Ingredients (2 servings)
- Veal escalope300 g
- Prosciutto crudo4
- Fresh sage leaves8
- Butter40 g
- Dry white wine80 ml
Method
Prepare the veal
Pound the veal thin with a mallet or rolling pin until an even 5mm thick. Lay 1–2 sage leaves on one side of each piece, top with a slice of prosciutto so it doesn’t overhang, and secure with 2–3 toothpicks.
Sear the prosciutto side
Melt the butter in a pan, and once foaming, place the pieces prosciutto-side down over medium heat. Flip once the prosciutto is crisp and browned at the edges, about 2 minutes.
Finish cooking and rest
Cook the meat side for 1 minute until just cooked through — it should spring back when pressed — then transfer to a plate.
Make the sauce
Pour the white wine into the same pan, scraping up the browned bits, and reduce over high heat for 30 seconds to 1 minute. Pour the sauce over the meat.
About this dish
Saltimbocca means “jumps in the mouth.” Veal escalope, prosciutto crudo, sage — these three ingredients are pinned together and finished quickly in butter and wine.
It’s said to originate in Rome, though a similar dish also exists in Brescia, in Lombardy, so its exact birthplace is debated. It appears in cookbooks by the late 19th century, and the record shows it was already a trattoria staple by then.
Speed is what the dish demands — finished before the prosciutto dries out too much and before the veal turns tough. Once the sage’s aroma rises, white wine goes in and emulsifies with the butter.
Bring the full course home next weekend.
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