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Saltimbocca alla Romana Recipe

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 When it comes to Italian cuisine, few dishes capture the essence of Rome quite like Saltimbocca alla Romana. This classic Roman dish, which translates to "jump in the mouth," is a delightful combination of tender veal, savory prosciutto, and aromatic sage. The flavors meld together in a symphony that is both simple and elegant. Whether you're an experienced home cook or a culinary novice, Saltimbocca alla Romana is a dish that is sure to impress. Let's dive into the details of this timeless recipe.


Saltimbocca alla Romana Recipe


Ingredients

To make authentic Saltimbocca alla Romana, you will need the following ingredients:

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

Instructions

Step 1: Prepare the Veal Cutlets

Start by placing each veal cutlet between two sheets of plastic wrap. Using a meat mallet or the back of a heavy skillet, gently pound the cutlets until they are uniformly thin. Season both sides of the cutlets with a pinch of salt and black pepper.

Step 2: Assemble the Saltimbocca

Lay a slice of prosciutto over each veal cutlet, ensuring it covers the entire surface. Place two fresh sage leaves on top of the prosciutto. Secure the sage leaves and prosciutto to the veal cutlets with toothpicks.

Step 3: Sear the Cutlets

In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the veal cutlets, prosciutto side down. Sear the cutlets for about 2-3 minutes, until the prosciutto is crispy and golden. Carefully flip the cutlets and cook for another 2-3 minutes on the other side until the veal is cooked through.

Step 4: Create the Sauce

Remove the cooked cutlets from the skillet and set them aside on a plate. In the same skillet, add the dry white wine and chicken broth. Scrape up any browned bits from the bottom of the skillet with a wooden spoon. Let the liquid simmer and reduce by half, which should take about 3-4 minutes. Once the sauce has thickened slightly, stir in the unsalted butter until it is fully melted and the sauce is smooth.

Step 5: Serve

Return the veal cutlets to the skillet, spooning the sauce over them to coat. Allow the cutlets to warm through for about 1-2 minutes. Remove the toothpicks before serving.

Step 6: Enjoy

Transfer the Saltimbocca alla Romana to serving plates, drizzling any remaining sauce over the top. This dish pairs beautifully with a side of sautéed spinach, roasted potatoes, or a simple mixed greens salad. A glass of crisp white wine, such as Pinot Grigio or Verdicchio, will complement the flavors perfectly.

Tips for Success

  • Quality Ingredients: Since this dish relies on a few key ingredients, it's essential to use high-quality veal, prosciutto, and fresh sage.
  • Proper Pounding: Ensure the veal cutlets are evenly pounded to prevent uneven cooking.
  • Wine Selection: Choose a dry white wine for the sauce, as a sweet wine can overpower the dish's delicate flavors.
  • Herb Substitutions: If you can't find fresh sage, you can use dried sage, but fresh sage leaves provide the best flavor and presentation.

Conclusion

Saltimbocca alla Romana is a quintessential Roman dish that embodies the simplicity and elegance of Italian cuisine. With its tender veal, salty prosciutto, and aromatic sage, this recipe is a true culinary delight. By following these steps and tips, you can create an authentic and memorable meal that will have your taste buds dancing. Buon appetito!


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