Saltimbocca alla romana, the traditional recipe
One of the traditional recipes of Rome, saltimbocca are really easy to make.
| Ingredients List |
|---|
| 4 slices of veal |
| 4 slices of Dry-cured Ham |
| 4 sage leaves |
| 30 g butter |
| 1/2 glass white wine |
| Salt |
| Pepper |
What Italians call Saltimbocca alla romana consist of slices of veal cooked with slices of dry-cured ham and sage. Even though many traditional Italian recipes can often be difficult to make and, even more frequently, difficult to digest, saltimbocca alla romana are definitely quick and easy, as well as providing a nice light meal. Serve this meat course with a mixed salad or, as a second course, following a typical pasta dish from the region of Lazio, such as spaghetti alla Gricia or a delicious carbonara.
This recipe is so quick to prepare that it comes in handy as an emergency solution to a family dinner, but also, and above all, as a snack when you are feeling particularly peckish and need to qualm those hunger pangs. If you wish to follow your favourite TV programme and are short of time, with saltimbocca alla romana you can prepare supper in just 15 minutes, so that it is ready to enjoy in front of the TV.
The Recipe:
Beat the veal slices with a meat hammer until soft and thin, which will help reduce cooking times. If the veal has any grizzle, cut it off. Then rinse and dry the sage gently and thoroughly. Arrange a slice of Parma ham on top of each slice of veal followed by the sage. Pin the three layers together using a toothpick.
Melt a knob of butter in a frying pan and as soon as it starts to sizzle, add the meat carefully and let it fry gently on each side for a couple of minutes. The veal will turn an attractive amber colour and the ham will become crisp. At this point, sprinkle some white wine over the meat and let it evaporate, cooking on a gentle heat. Season with salt and pepper to taste and remove from the heat.
Serve the saltimbocca nice and hot with deliciously fresh bread. As a side salad, you could choose simple lettuce and tomatoes or a white cabbage and lamb’s tongue salad seasoned with oil, salt and balsamic vinegar.
