The Saltimbocca is a lovely light dish, easy to prepare and will be a big hit at the table. The name translates to ‘jump in the mouth’, and you can’t really resist them! Veal Saltimbocca alla Romana in its delicious simplicity perfectly combines veal, prosciutto and sage in a delicate sauce of white wine and butter. photos coco zordan
The Saltimbocca is a lovely light dish, easy to prepare, that will be a big hit at the table.
1
10 min.
10 min.
2 thin slices of veal (or pork loin)
1 large slice of prosciutto
2 sage leaves
XV olive oil
1/4 tbs butter
1/3 c. white wine
flour (as required) as an alternative you can use rice flour
sea salt and pepper
beat meat with a mallet to make it as thin as possible; put on each meat cutlet half slice of ham and a sage leaf; to keep ham and sage in place pierce with a toothpick (from underneath up)
flour slices on both sides
in a pan heat olive oil and butter and add meat
seal for a few minutes on each side
add wine, let evaporate for about one minute
add salt and pepper, serve hot with their sauce
they can be served with a fresh salad, sauteed vegetables or roasted potatoes.
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