Italy · Italy

Saltimbocca alla Romana (Italian Veal with Prosciutto)

Name: Saltimbocca alla Romana (Italian Veal with Prosciutto)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italy
Ingredients: veal scallopini 600 g; prosciutto slices 8 pieces; fresh sage leaves 12 pieces; dry white wine 150 ml; butter 30 g; olive oil 30 ml; chicken stock 100 ml; all-purpose flour 15 g; fine salt 4 g; black pepper 1 g

Veal scallopini wrapped in prosciutto and sage, finished in white wine.

30 minutes · 4 servings · Moderate

Saltimbocca means to jump in the mouth, which is a fair description of how veal wrapped in prosciutto and sage behaves. The thin scallops cook in seconds once the pan is hot, so they must not be moved once they land. The wine is added only after the meat is nearly done and rests briefly before the sauce is finished.

Ingredients

veal scallopini600 g
prosciutto slices8 pieces
fresh sage leaves12 pieces
dry white wine150 ml
butter30 g
olive oil30 ml
chicken stock100 ml
all-purpose flour15 g
fine salt4 g
black pepper1 g

Directions

1
Wrap each veal slice with prosciutto and a sage leaf; fasten with a toothpick.
2
Dust with flour; sear in oil and butter 4 minutes per side.
veal is golden
3
Deglaze with wine and stock; reduce 5 minutes.
4
Spoon pan sauce over veal.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content