Saltimbocca alla Romana is a classic Italian dish that'll have your taste buds jumping for joy! It's a tender veal cutlet wrapped in savory prosciutto and fragrant sage, seared to perfection. The name means "jump in the mouth," and that's exactly what it'll do – the rich flavors melt together in every bite. This dish has been a Roman favorite for generations, often served during family gatherings and special occasions. The crispy exterior and juicy interior make it a true delight. Want to learn more about this iconic Italian recipe?
Key Takeaways
- Saltimbocca Alla Romana is a traditional Italian dish originating from Rome, featuring tender veal, prosciutto, and fresh sage.
- The dish is celebrated as both an appetizer and main course, embodying the essence of Roman cuisine.
- Key ingredients include veal, prosciutto di Parma, fresh sage, flour, butter, and white wine.
- Cooking techniques involve pounding the veal, laying the prosciutto and sage, rolling up the cutlets, and searing them in a skillet.
- The dish is known for its crisp, golden-brown exterior, tender and juicy interior, and a flavor profile that combines salty, savory, and herbal notes.
History
Saltimbocca alla Romana, a classic Italian dish, traces its origins to the historic city of Rome. This beloved recipe has been passed down for generations, each cook adding their own unique twist.
Originally, it was a simple combination of veal, prosciutto, and sage – a testament to the power of high-quality, local ingredients. Over time, the dish evolved, with variations including chicken or pork instead of veal. No matter the protein, the core elements remain: tender meat, salty prosciutto, and fragrant sage.
The name "Saltimbocca" itself is a playful blend of the Italian words for "jump in the mouth," perfectly capturing the explosive flavors that burst onto your palate with each bite.
Whether served as an appetizer or a main course, this Roman specialty is a true delight, transporting you to the vibrant streets of the Eternal City with every savory morsel.
Get ready to experience the joy and history of Saltimbocca alla Romana!
Recipe
Saltimbocca Alla Romana is a classic Italian dish originating from the Lazio region. It features tender veal escalopes layered with prosciutto and sage, then pan-fried to perfection. The dish's name translates to "jump in the mouth" in English, a nod to its bold and flavorful profile. This delightful dish is a staple in Roman cuisine, known for its simplicity and exquisite taste. The combination of prosciutto and sage lends a rich, savory flavor to the tender veal, making it a beloved choice among locals and tourists alike. If you enjoy Saltimbocca Alla Romana, you should also try our ossobuco recipe, featuring braised veal shanks simmered in a delicious sauce. Both dishes showcase the timeless flavors of Italian cooking.
This dish is often enjoyed alongside a creamy pasta dish like Roasted Red Pepper Rose Pasta, making for a delightful meal. The combination of the savory prosciutto, aromatic sage, and succulent veal creates a harmonious medley of tastes and textures. This recipe captures the essence of Roman cuisine, where simple ingredients are elevated through skilled preparation.
- Veal escalopes (thin slices of veal)
- Prosciutto di Parma (thinly sliced)
- Fresh sage leaves
- All-purpose flour
- Unsalted butter
- Dry white wine
- Lemon wedges (for serving)
In a skillet over medium-high heat, melt the butter. Dredge the veal escalopes in flour, shaking off any excess. Place a slice of prosciutto and a sage leaf on each veal slice, then add them to the hot skillet.
Cook for 2-3 minutes per side, or until the veal is lightly browned and the prosciutto is crisp. Transfer the saltimbocca to a serving plate and deglaze the skillet with the white wine, scraping up any browned bits. Allow the sauce to simmer for a minute or two, then pour it over the saltimbocca.
When preparing this dish, be mindful not to overcrowd the skillet, as it can cause the veal to steam rather than develop a nice sear. Additionally, use high-quality prosciutto and fresh sage for the best flavor.
Serve the saltimbocca immediately, accompanied by lemon wedges, for a truly authentic Roman experience.
Cooking Steps
Tenderize the veal cutlets with a few pounds of your fists.
Lay the prosciutto and fresh sage leaves on top, then roll up the cutlets and secure them with toothpicks.
Now, it's time to sear those tasty rolls in a hot skillet until they're golden brown.
Get ready for the mouthwatering aromas!
Step 1. Pound Veal Cutlets to Tenderize
Typically, you'll want to pound the veal cutlets to tenderize them. This step is crucial to ensure the meat is soft and easy to chew.
Place the veal between two sheets of plastic wrap or wax paper. Then, using a meat mallet or the back of a heavy pan, gently pound the cutlets until they're about 1/4-inch thick.
Don't go overboard – you don't want to flatten them too much! This tenderizing process breaks down the tough fibers in the meat, making it more tender and delicious.
Once you're done, remove the plastic wrap and get ready for the next step.
Pounding the veal cutlets is a simple but important part of the Saltimbocca Alla Romana recipe, so don't skip it! With a little elbow grease, you'll have perfectly tender meat that's ready to be seasoned and cooked to perfection.
Step 2. Lay Prosciutto and Sage on Cutlets
With the veal cutlets now tenderized, you'll next want to lay slices of prosciutto and fresh sage leaves on top of each cutlet. The salty, savory prosciutto pairs perfectly with the earthy sage, creating a mouthwatering combination.
Carefully place a slice of prosciutto over the top of each cutlet, making sure it covers the entire surface. Then, tear or chop the fresh sage leaves and scatter them evenly over the prosciutto.
The fragrant sage will infuse the dish with its distinctive flavor, complementing the richness of the veal and the saltiness of the prosciutto. This simple yet elegant layering of ingredients is the key to achieving the classic flavors of Saltimbocca alla Romana.
Once the prosciutto and sage are in place, you're ready to move on to the next step in the cooking process.
Step 3. Roll up Cutlets
Next, carefully roll up each veal cutlet, starting from the short end, with the prosciutto and sage on the inside. Gently tuck in the sides as you roll to create a neat, compact package. Be sure to roll them tightly, but not so tight that the filling spills out.
Once rolled, use toothpicks to secure the cutlets and prevent them from unraveling during cooking.
This rolling technique not only looks beautiful, but it also helps the flavors of the prosciutto and sage infuse the tender veal. As the cutlets cook, the prosciutto will crisp up, adding a delightful texture contrast to the soft veal. The sage leaves will release their fragrant aroma, filling your kitchen with the mouthwatering scents of this classic Italian dish.
With the cutlets neatly rolled and secured, you're ready for the next step in creating your authentic Saltimbocca alla Romana. Get ready for a truly delicious and satisfying meal!
Step 4. Secure Rolled Cutlets With Toothpicks
Now that you have carefully rolled up each veal cutlet with the prosciutto and sage, it's time to secure them with toothpicks. This extra step will ensure your Saltimbocca Alla Romana holds its delicious shape as it cooks.
Grab a box of sturdy toothpicks and get ready to work. Gently insert a toothpick through the center of each rolled cutlet, securing the prosciutto and sage inside. Be sure to push the toothpick all the way through, leaving just a tiny bit sticking out on each end.
Once all your cutlets are secured, you're ready for the next step. Carefully transfer the rolled and skewered cutlets to a baking dish or sheet.
Now they're ready to be cooked to perfection! The toothpicks will keep everything nicely in place, so you can focus on bringing out the amazing flavors of this classic Roman dish.
Step 5. Sear Rolled Cutlets in Skillet
Heat a large skillet over medium-high heat.
Once it's nice and hot, add a drizzle of olive oil.
Go ahead and place the rolled cutlets in the skillet, making sure they don't touch each other.
You'll want to sear those babies for about 2-3 minutes per side, or until they're golden brown and crispy.
Be careful not to overcrowd the pan – work in batches if needed.
As the cutlets cook, you'll notice they'll start to develop a lovely caramelized crust.
That's exactly what you're going for!
Once they're seared, transfer the cutlets to a plate and set them aside.
Don't worry, we'll be coming back to them in just a bit.
Now, with the skillet still hot, it's time to make our sauce.
Get ready for some flavor magic!
Final Thoughts
As you savor the final bites of this classic Roman dish, it's evident why saltimbocca alla romana has endured as a beloved culinary staple.
The harmonious blend of tender veal, fragrant sage, and savory prosciutto creates a symphony of flavors that dance on your tongue. With each mouthful, you're transported to the bustling streets of Rome, where the aroma of this timeless recipe fills the air.
The crisp, golden-brown exterior gives way to the succulent, juicy interior, a testament to the skill and care put into its preparation. As you lick your fingers, savoring the last delectable morsel, you can't help but feel a sense of satisfaction and pride – for you have experienced the true essence of Roman cuisine.
This dish isn't just a meal; it's a celebration of tradition, a testament to the enduring power of simplicity and quality ingredients.
Saltimbocca alla romana, indeed, is a culinary masterpiece that leaves an indelible mark on the heart and palate.
Frequently Asked Questions
Can I Substitute Other Types of Meat for Veal?
You can certainly substitute other types of meat for veal in this dish. Chicken, pork, or even a firm white fish would work well. Just be sure to adjust cooking times accordingly.
How Long Does Saltimbocca Alla Romana Typically Take to Prepare?
Preparing saltimbocca alla romana typically takes around 30-45 minutes, depending on your experience in the kitchen. The dish requires some pre-preparation, but the actual cooking time is relatively quick, making it a great option for a weeknight meal.
Is It Necessary to Use Prosciutto in the Recipe?
You don't necessarily need to use prosciutto in the recipe. Many variations of the dish can be made using other types of cured meat or even without any meat at all, depending on your preferences.
Can I Make Saltimbocca Alla Romana in Advance?
You can make saltimbocca alla romana in advance, but it's best to assemble and cook it right before serving for the most tender and flavorful results. Preparing it ahead can dry out the meat and make the dish less appetizing.
What Are Some Common Side Dishes Served With This Dish?
You can serve a variety of side dishes with this dish. Some common options are roasted potatoes, sautéed spinach, or a simple green salad. These side dishes complement the flavors of the main dish nicely.
Étienne is our French cuisine specialist who is passionate about elegant, timeless dishes. From rich coq au vin to delicate pastries, Étienne brings the sophistication of French cooking to Cook if Ya, helping you recreate the essence of France in your kitchen.
