Saltimbocca alla Romana (Veal alla Romana)

August 18, 2010 | In: Main Course

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This is another recipe from my lovely home town of Rome.

Serving: 4 people


8 small Veal scaloppine (sliced)

8 small slices of Prosciutto Ham

8 fresh Sage leaves

1/2 glass Dry White Wine

6tbsp Butter




Pound the veal down with a mellet (please be gentle)

On each thin slice of veal, lay a piece of prociutto. Top it with a sage leaf, salt, and pepper.

Roll each piece of veal (saltimbocca) and secure them with a wooden stick (toothpick)

Add half of the butter to the frying pan. When the butter is nice and hot, add the veal.

Brown the veal on all sides.

Cook for 8 – 10 minutes or until the veal is fully cooked.  Remove it into a plate.

Add the remaining butter to the pan and pour the white wine.

Bring it to a boil in high heat to evaporate the alcohol from the wine.

Reduce the sauce in medium heat for a little bit. Stir the sauce in the pan to bring all the flavors together.

Transfer the veal (saltimbocca) in the pan and let it cook for 5 minutes.

Serve it immediately. This plate goes very well with pure’ di patate (mashed potatoes). You can use the sauce from this recipe as the gravy for the mashed potatoes. It is very delicious.


Buon appetito!

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