The prosciutto and prune saltimbocca is a revisited version of the classic Roman saltimbocca. In this case, I replaced the veal slice with Parma prosciutto and instead of the original recipe’s prosciutto, I used dried prunes. They are excellent to serve either as an appetizer or a starter.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 7 pieces
- Cooking methods: Stovetop
- Cuisine: Creative
- Seasonality: All seasons
Ingredients
- 7 slices Parma DOP prosciutto
- 7 dried prunes
- 7 leaves sage
- to taste extra virgin olive oil
- to taste black pepper
Tools
- Cutting board
- 7 Toothpick
- Grill pan
- Tongs
- Plate
Steps
To prepare the prosciutto and prune saltimbocca…
Take a slice of prosciutto, fold it along the length and then fold it again to form a square.
Place a dried prune and a sage leaf on top, secure it all with a toothpick. Continue this way with the other slices.
Then heat a grill pan or skillet, optionally add a drizzle of extra virgin olive oil, and when it’s hot, place the saltimbocca for 1 or 2 minutes, turning them on each side. Be careful not to burn the sage leaves.
When the prosciutto is slightly golden, remove the saltimbocca and transfer them to a plate. Serve them hot just after preparing or warm.
Variations
Instead of prosciutto, you can also use speck or bacon.
