Saltimbocca alla romana: how to cook them, original recipe


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How to make saltimbocca alla romana, original recipe with relaxed veal, without rolling it, raw ham and sage, to cook in a pan for a few minutes before serving them flavored with the cooking sauce.


Ingredients for 4 people

- 500 g veal pulp cut into 8 slices

- 80 g of raw ham in 4 slices


- 40 g of butter

- 8 sage leaves

- salt and pepper


Roman style salimbocca preparation

Lightly beat the veal slices with the meat tenderizer, placing on each a slice of raw ham and a sage leaf, both to be stopped with a single toothpick.

Heat the butter in a large enough pan, so that you can arrange the slices of meat in a single layer.

Pepper and cook over high heat for a few minutes each part, being careful not to detach the ham when turning them over.

Place the saltimbocca on the very hot prepared serving tray and add a tablespoon of hot water and a pinch of salt to the saucepan in the pan.

Using a wooden spoon, remove the cooking base by heating it over moderate heat, then pour it on the meat and serve immediately on the table.

Saltimbocca alla romana ( escalopes with ham and sage ) Italian recipe (September 2022)


Tags: Main courses of meat
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