Roman-style Saltimbocca is part of the Lazio gastronomy. It is a very easy and quick second course prepared with a few simple ingredients, meat, prosciutto, sage, and something else that we all have in our kitchen. Another very quick recipe is the Marsala scallops with ham and cheese.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 619.02 (Kcal)
- Carbohydrates 10.55 (g) of which sugars 1.04 (g)
- Proteins 35.38 (g)
- Fat 45.89 (g) of which saturated 17.05 (g)of which unsaturated 21.20 (g)
- Fibers 1.88 (g)
- Sodium 1,437.57 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz veal slices
- 3.5 oz Parma ham, trimmed
- 3.5 fl oz dry white wine
- 1.5 tbsp extra virgin olive oil
- 3.5 oz butter
- 1 oz flour
- 9 leaves sage
- 0.1 oz fine salt
Tools
- Kitchen Scale
- Cutting Board
- Meat Tenderizer
- Toothpicks
- Frying Pan non-stick
Steps
Lay the slices on the cutting board, split them in half, cut any sinew as it could cause the meat to curl, and pound them with the meat tenderizer. Place a slice of prosciutto, a sage leaf on each slice, and secure everything with a toothpick. Then coat them in flour on both sides, shaking off the excess.
Pour the oil into the pan and add the butter. As soon as it starts sizzling, place the slices and flip them after a few minutes. Add the white wine and let it evaporate. Salt and move the pan to ensure the sauce covers all the slices. In 10 minutes they’re ready, turn off and serve the Roman-style Saltimbocca hot, pouring the cooking sauce over them.
