Saltimbocca alla Romana, Roman Veal Scaloppini with Proesciutto and Sage

Saltimbocca alla Romana

Saltimbocca alla Romana

Thoughts of sage bring to mind Saltimbocca, one of the most classic Roman dishes. The name literally translates as hopinthemouth and is singularly appropriate — you can never have too many of these veal scallops.

Assuming you want to serve 4 you will need a pound of veal cutlets or scallops (8, each about the size of a playing card), 4 slices of prosciutto  cut in half widthwise, 4 leaves of sage, unsalted butter or oil for sautéing, wooden toothpicks, and salt and pepper to taste.

Flatten out the cutlets with the flat of a broad-bladed knife, lay half a leaf of sage on each, and a slice of prosciutto. Affix the prosciutto to the veal with the toothpicks. Heat a couple of tablespoons of unsalted butter or oil in a skillet and sauté the cutlets until done, cooking them more on the veal side than the prosciutto side. Season to taste and serve them with their drippings.

As variations, you can sprinkle some (a couple of tablespoons at the most) white wine or lemon juice into the pan when the cutlets are almost done. In any case, these will go well with a white wine from the Colli romani.


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Categories: Beef & Veal Steaks, Braciole, and More, Recipes from Rome & Lazio, Cucina Romana e Laziale

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.


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