Vegetarian Saltimbocca alla Romana Recipe
Saltimbocca alla Romana is a traditional Italian dish that translates to "jump in the mouth" thanks to its delightful flavors. Originating from Rome, this dish is usually made with veal, prosciutto, and sage, but today we’re exploring a scrumptious vegetarian version that captures all the essence of the original recipe without the meat. Our Vegetarian Saltimbocca alla Romana uses hearty mushrooms and savory prosciutto alternatives for a satisfying meal that’s both flavorful and satisfying.
Ingredients
For the Vegetarian Saltimbocca:
- 8 large mushrooms (preferably cremini or portobello)
- 8 slices of vegetarian prosciutto (store-bought or homemade)
- 8 fresh sage leaves
- 1 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 1/2 cup white wine (or vegetable broth for a non-alcoholic option)
- 1/2 cup vegetable broth
- Salt and pepper to taste
For the Garnish:
- Lemon wedges
- Fresh sage leaves (optional)
- Chopped parsley (optional)
Instructions
1. Prepare the Mushrooms:
Clean the mushrooms with a damp cloth and remove the stems. If the
mushrooms are large, you can slice them in half to make them more
manageable. Pat them dry with a paper towel.
2. Assemble the Saltimbocca:
Place a sage leaf on top of each mushroom cap. Cover with a slice of
vegetarian prosciutto. Gently press down to ensure they stick together.
3. Dredge the Mushroom Caps:
Spread the flour on a shallow plate. Dredge each mushroom cap in the
flour, shaking off any excess. This step helps to create a light crust
during cooking.
4. Cook the Saltimbocca:
Heat olive oil in a large skillet over medium heat. Once hot, add the
mushroom caps, prosciutto side up. Cook for about 3-4 minutes, or until
the prosciutto starts to crisp up. Flip the mushrooms and cook for another
2 minutes on the other side.
5. Deglaze the Pan:
Remove the mushroom caps from the skillet and set them aside on a plate.
Pour the white wine (or vegetable broth) into the skillet and use a wooden
spoon to scrape up any browned bits from the bottom of the pan. Allow the
liquid to reduce by half.
6. Add the Broth:
Add the vegetable broth to the skillet and continue to simmer for another
2-3 minutes until the sauce is slightly thickened. Season with salt and
pepper to taste.
7. Return the Mushroom Caps:
Return the mushroom caps to the skillet, spooning some of the sauce over
them. Let them simmer in the sauce for an additional 2 minutes to absorb
the flavors.
8. Serve:
Transfer the mushroom caps to a serving platter. Spoon the sauce from the
skillet over the top. Garnish with lemon wedges, fresh sage leaves, and a
sprinkle of chopped parsley if desired.
Tips for Success
- Choose the Right Mushrooms: Opt for mushrooms with a firm texture and rich flavor. Cremini or portobello mushrooms work best for this recipe.
- Prosciutto Alternatives: If you prefer not to use store-bought vegetarian prosciutto, you can make a simple version at home using thinly sliced smoked tofu or a similar substitute.
- Sauce Variations: Feel free to experiment with the sauce by adding a splash of cream for a richer flavor or a pinch of red pepper flakes for a bit of heat.
Nutritional Information (per serving)
- Calories: ~200
- Protein: ~8g
- Carbohydrates: ~18g
- Fat: ~12g
This Vegetarian Saltimbocca alla Romana offers a delectable alternative
to the classic dish, perfect for vegetarians and anyone looking to enjoy
a taste of Rome. Whether you’re hosting a dinner party or preparing a
cozy meal at home, this recipe is sure to impress!
Enjoy your meal, and Buon Appetito!
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