Roman-style Saltimbocca

Here’s a recipe for Saltimbocca alla Romana. Here’s how to prepare them:

Ingredients

• Thin veal slices: 8 (about 80g each)
• Slices of raw ham: 8
• Sage leaves: 8
• Butter: 50 g
• Extra virgin olive oil: 2 tablespoons
• Dry white wine: about 100 ml
• Salt and pepper: to taste
• Toothpicks or kitchen twine to secure

Preparation

1. Prepare the Slices: Lay out the veal slices and lightly pound them to thin out. Place a slice of raw ham and a sage leaf on each slice. Secure everything with a toothpick or kitchen twine.

2. Cook the Scallops: In a pan, heat the butter and olive oil. When hot, add the prepared slices and brown on both sides until the veal is golden.

3. Deglaze with Wine: Deglaze with the white wine and let the alcohol evaporate.

4. Complete the Cooking: Lower the heat and continue cooking for a few minutes, until the meat is properly cooked. Adjust with salt and pepper.

5. Serve: Remove the toothpicks or twine and serve the saltimbocca hot, perhaps accompanied by a side of vegetables or a serving of mashed potatoes.

Tips:

• Raw Ham: Choose a good quality ham for a richer flavor.
• Wine: Use a good quality dry white wine for deglazing.
• Butter and Oil: The combined use of butter and oil helps to achieve perfect browning without burning the butter.

This traditional Roman recipe is a classic of Italian cuisine, with a rich flavor and a relatively simple preparation. Enjoy your meal!