Veal Saltimbocca alla romana is one of the most famous recipe from Lazio, one the symbols of the roman cuisine.
Here we reveal you our best recipe to try it at home:
Ingredients (for 6 persons)
- 6 thin slices veal scallops
- 6 slices prosciutto crudo (Parma ham)
- 6 fresh sage leaves
- extra vergin olive oil
- 3 tablespoons of butter
- 1/3 cup of dry white wine (frascati doc)
- 1/4 cup of all purpose floor
- Salt and pepper
Place the veal slices on a cutting board, and beat them lightly to make the thickness uniform and the meat more tender. Cover each slice of veal with a slice of prosciutto. Arrange the ham in such a way that it covers the whole veal slice. Add a sage leaf in the center. Fix it to the veal and prosciutto with a toothpick. Now flour the slices only on the side without the ham.
Put oil and butter in a frying pan and heat over low heat. When the butter has completely melted, raise the heat a little and add the slices with the ham and the sage side up. Cook over medium heat for about one minute, until it starts to fry then add the white wine. Let it simmer for a minute over medium-high heat. Do not turn the slices but with a spoon pour a little sauce on the top. Now place the veal slices in a serving dish with salt and pepper to taste.
Tips: do no salt too much as the Parma ham is very tasty. For more creamy sauce, add another teaspoon of butter to the frying pan for few seconds at the end and serve hot.