Despite their name recall the city of Rome, Saltimbocca are thought to have been invented in Brescia, a city of northern Italy. The name can be translated in “jump in the mouth”, so you can be sure that no one will be able to resist them!
Ingredients for 2:
- 2 Veal escalopes
- 4 Fresh sage leaves
- 4 slices Prosciutto Crudo Vitale
- White wine
Place the veal escalopes on a chopping board, cover with clingfilm and bash them until they are about 5 mm thick, then discard the clingfilm.
Season both sides of the flattened veal with pepper, there is no need for salt as the prosciutto is quite salty. Lay one slice of Prosciutto Crudo and 2 sage leaves on each piece of veal and pin the three layers together using a toothpick.
Heat a frying pan over a medium heat and add a knob of butter. Put the escalopes in the pan and cook until it golden browns, then simmer with white wine until reduced.
Your Saltimbocca alla Romana are ready to be served.