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Saltimbocca alla Romana
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Total Time:
25 minutes
Satisfying Saltimbocca from Brescia, translates to "jump in the mouth," guaranteeing a flavorful delight that will disappear quickly.
Ingredients:
  • 4 x 150 g higher-welfare veal escalopes
  • 8 fresh sage leaves
  • 8 slices of higher-welfare prosciutto
  • 2 tablespoons unsalted butter
  • olive oil
  • 1 good swig of marsala
  • 1 lemon
Instructions:
  • Place veal escalopes on a chopping board with space between them. Cover with clingfilm and pound them out to 5mm thickness using fists or a rolling pin, then remove clingfilm. Season both sides of veal with black pepper. Lay 2 sage leaves on each piece, top with prosciutto, fold over sides. Heat butter and oil in a pan, add 2 escalopes, fry 2 minutes on each side until golden. Remove to plate, cover with foil. Repeat with remaining escalopes. Return pan to heat, add butter and marsala, simmer for 1 minute for a sweet, glossy sauce. Serve saltimbocca with pasta, polenta, or potatoes, with lemon wedges for squeezing.

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