🇮🇹 Italy recipe
Saltimbocca alla Romana
Literally meaning 'jumps in the mouth,' saltimbocca is a Roman classic of delicate veal scaloppine layered with sage leaves and prosciutto crudo, seared in foaming butter until the prosciutto crisps and the sage perfumes the meat, then finished with a pan sauce of white wine and butter.
Prep15 mins
Cook10 mins
Serves4
Difficultymedium
Ingredients
- 8 veal scaloppine (about 60-70g each), pounded thin to 3mm thickness
- 8 slices prosciutto crudo (not too thin, not too thick)
- 16 fresh sage leaves
- 50g unsalted butter (divided: 30g for cooking, 20g for finishing)
- 2 tablespoons extra virgin olive oil
- 100ml dry white wine (such as Frascati or Pinot Grigio)
- 30g plain flour for light dredging
- Fine sea salt and freshly ground black pepper
- Wooden toothpicks for securing
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
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Nutrition per serving
- Calories
- 360
- Protein
- 32 g
- Carbs
- 2 g
- Fat
- 24 g
