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Saltimbocca alla Romana Napoletana Recipe

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Italy is a land of rich culinary traditions, each region boasting its unique flavors and dishes. Today, we bring you a fusion recipe that combines the best of two classic Italian regions: Saltimbocca alla Romana and the vibrant flavors of Naples. This dish, Saltimbocca alla Romana Napoletana, marries the tender veal and savory prosciutto of Rome with the bold tomato and garlic notes from Naples, creating a dish that’s sure to delight your taste buds.


Saltimbocca alla Romana Napoletana Recipe


Table of Contents

Ingredients

For the Veal:

  • 4 veal cutlets (about 4 ounces each)
  • 4 thin slices of prosciutto
  • 8 fresh sage leaves
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 2 tablespoons unsalted butter

For the Napoletana Sauce:

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 can (14 ounces) crushed tomatoes
  • 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
  • 1/4 cup fresh basil leaves, chopped
  • Salt and pepper to taste

Instructions

Step 1: Prepare the Veal

  • Pound the Veal: Place each veal cutlet between two pieces of plastic wrap and gently pound them with a meat mallet until they are about 1/4 inch thick. This tenderizes the meat and ensures even cooking.
  • Season and Assemble: Season the veal cutlets with a little salt and pepper. Place a slice of prosciutto on top of each cutlet and then add two sage leaves on top of the prosciutto. Secure everything with toothpicks if necessary.

Step 2: Cook the Veal

  • Sear the Veal: Heat the olive oil in a large skillet over medium-high heat. Add the veal cutlets, prosciutto side down, and cook for about 2 minutes until the prosciutto is crispy. Flip the cutlets and cook for another 2 minutes on the other side.
  • Deglaze the Pan: Pour in the white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, then add the chicken broth. Simmer for a few minutes until the sauce thickens slightly.
  • Finish the Sauce: Remove the veal from the skillet and set aside. Stir in the butter to the pan sauce, whisking until it is melted and the sauce is smooth. Return the veal to the skillet, spooning some of the sauce over the top to keep it moist.

Step 3: Prepare the Napoletana Sauce

  • Saute the Garlic: In a separate saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.
  • Add the Tomatoes: Stir in the crushed tomatoes and red pepper flakes, if using. Bring the sauce to a simmer and cook for about 10 minutes, allowing the flavors to meld.
  • Finish the Sauce: Stir in the chopped basil and season with salt and pepper to taste. Let the sauce simmer for another 5 minutes.

Step 4: Assemble the Dish

  • Plate the Veal: Place each veal cutlet on a serving plate.
  • Add the Napoletana Sauce: Spoon the Napoletana sauce generously over the veal cutlets, allowing the flavors to combine beautifully.
  • Garnish and Serve: Garnish with additional fresh basil leaves if desired, and serve immediately with a side of sautéed vegetables or a light salad.

Tips for Perfect Saltimbocca alla Romana Napoletana

  • Quality Ingredients: Use the best quality veal and prosciutto you can find for the most authentic and delicious results.
  • Fresh Herbs: Fresh sage and basil make a big difference in flavor. Avoid dried herbs for this dish.
  • Balancing Flavors: The savory prosciutto and sage complement the tangy Napoletana sauce perfectly. Taste and adjust the seasoning of both components as you cook to ensure a well-balanced dish.

Pairing Suggestions

Saltimbocca alla Romana Napoletana pairs beautifully with a crisp white wine such as Pinot Grigio or a light red like Chianti. For a non-alcoholic option, a sparkling water with a slice of lemon is refreshing.

Enjoy this delightful fusion of Roman and Neapolitan flavors, and bring a taste of Italy to your table. Buon appetito!

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