My Roman-style Saltimbocca is a recipe that is part of my family tradition; in fact, I learned to make them this way, folded like a booklet, from my mother. This way, the prosciutto, staying protected inside the slice, avoids drying out and thus becoming salty. A dish that perhaps has Brescian origins, but in fact, represents one of the typical Roman dishes. There are few ingredients needed to make this delicious second course, which is perfectly suited for important lunches/dinners. Tradition says that butter should be used to cook them, but given my intolerance, extra virgin olive oil is perfect. It’s clear that butter gives a different, more intense aroma compared to oil, but certainly not the tenderness, which depends on other factors, such as room temperature meat, flour…However, if you have no allergy issues, then I recommend trying them both ways so you can decide which you like best.
Do you like Roman cuisine recipes? Then don’t miss: Trippa alla romana and Coda alla vaccinara

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