ReceptnaptárSaltimbocca alla romana
Saltimbocca (“jump into the mouth”) is a Roman classic: thin veal, ham and sage fried in butter in minutes. It is quick, but the thinness of the meat and the short cooking time decide everything.
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Ingredients
Method
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- Pound the veal slices to about 3 mm thick between two sheets of baking paper with a meat mallet or rolling pin. Season with pepper but do not salt, because the ham is salty too.
- Lay a sage leaf on each slice, then a slice of prosciutto on top, and secure with a toothpick.
- Dip only the plain side of each veal slice (the side without the ham) in flour and shake off the excess.
- Melt half of the butter over medium-high heat until foaming and fry the slices (in two batches) ham side down for 1 minute, then turn and fry for another minute. Transfer to a plate.
- Pour the Marsala into the pan, scrape up the browned bits from the bottom and boil for 2-3 minutes until reduced by half. Take it off the heat and stir in the remaining cold butter.
- Remove the toothpicks and serve the slices immediately, drizzled with the sauce.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Pound the meat thin and do not overcook it: 2 minutes per slice is enough, otherwise it dries out.
- Do not salt the meat, because the prosciutto is already salty.
- Flour only the side without the ham, so the ham does not slide off and the sauce clings better.
- Whisk in the cold butter off the heat, so the sauce turns glossy and silky.
Frequently asked questions
What can replace the veal?
Thinly pounded chicken breast or pork tenderloin also works, with a similar cooking time.
What do we serve it with?
Traditionally with sautéed spinach, roast potatoes or a simple salad.
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More italian ideas
- Spaghetti alla carbonara
- Risotto ai funghi (mushroom risotto)
- Melanzane alla parmigiana (aubergine parmigiana)
- Lasagne al forno
- Tagliatelle al ragù bolognese
- Cacio e pepe
- Pollo alla cacciatora (hunter's chicken)
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