roman style veal dish

You'll love diving into the rich history and vibrant flavors of Saltimbocca alla Romana, a classic Italian dish! Originating from Rome, it features tender veal, savory prosciutto, and aromatic fresh sage that truly "jump into your mouth." It's a beloved staple in Italian cuisine, known for its versatility in both formal and casual dining. With a quick cooking time, it's perfect for chefs of all skill levels. Pair it with roasted potatoes or salad, and enjoy the harmony of its flavors enhanced by the perfect wine. You'll be craving more of this Italian delight in no time!

Key Takeaways

  • Saltimbocca alla Romana is a classic Italian dish originating from Rome, featuring thinly pounded veal or pork wrapped in prosciutto and fresh sage.
  • The dish is known for its vibrant flavors, quick preparation time, and versatility in both formal and casual dining settings.
  • Key ingredients include veal or pork, prosciutto, sage, butter, and olive oil, with the cooking process involving searing and simmering.
  • Saltimbocca alla Romana is characterized by a savory and slightly salty flavor profile, with the prosciutto, veal, and sage creating a harmonious blend.
  • This timeless dish continues to be a beloved staple in Italian cuisine, celebrated for its rich culinary traditions and enduring appeal worldwide.

History

Saltimbocca alla Romana, a classic Italian dish, has a rich and storied history. This delectable creation was first mentioned in writing during the 19th century, though its origins likely trace back much further. The name "saltimbocca" literally means "to jump in the mouth," capturing the vibrant flavors that make this dish so irresistible.

Traditionally, saltimbocca features thinly pounded veal or pork tenderloin, topped with prosciutto and fresh sage leaves. The ingredients are then rolled up and seared to perfection, creating a mouthwatering combination of savory, salty, and herbaceous notes.

Over the years, chefs have experimented with variations, but the classic Roman-style preparation remains a beloved staple in Italian cuisine.

Whether enjoyed as a sophisticated main course or as part of a lively family gathering, saltimbocca alla Romana continues to delight and inspire food enthusiasts around the world, celebrating the rich culinary traditions of Italy.

Recipe

Saltimbocca Alla Romana is a classic Italian dish that combines the savory flavors of veal, prosciutto, and sage. This dish is a beloved staple in Roman cuisine, often served as a main course or as part of a larger meal.

The name "Saltimbocca" literally translates to "jump in the mouth," a fitting description for this delightful and flavorful dish. The tender veal, salty prosciutto, and fragrant sage create a harmonious blend that's sure to delight the senses.

  • 4 veal scaloppine, pounded thin
  • 4 slices of prosciutto
  • 8 fresh sage leaves
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/4 cup dry white wine
  • Salt and freshly ground black pepper to taste

In a skillet, melt the butter and olive oil over medium-high heat. Place a slice of prosciutto on each veal scaloppine, and top each with 2 sage leaves. Season with salt and pepper.

Carefully place the veal, prosciutto-side down, in the hot pan and sear for 2-3 minutes until the prosciutto is crisp. Flip the veal and sear for an additional 2-3 minutes, or until the veal is cooked through but still slightly pink in the center.

Add the white wine to the pan, scraping up any browned bits from the bottom. Allow the wine to simmer for 1-2 minutes, until slightly reduced.

Serve the Saltimbocca Alla Romana immediately, drizzling the pan sauce over the top. This dish pairs beautifully with a side of roasted potatoes or a fresh salad.

Cooking Steps

First, you'll want to pound the veal cutlets until they're nice and thin.

Then, wrap some prosciutto around the cutlets and add a few sage leaves on top.

Next, melt some butter and olive oil in a pan and cook the stuffed veal until it's golden brown and delicious.

Can't wait for you to try this classic Roman dish!

Step 1. Pound Veal Cutlets Until Thin

thinly pounded veal cutlets

With a meat mallet or the bottom of a heavy pan, gently pound the veal cutlets until they're about 1/4-inch thick.

This step is crucial – it'll make the meat nice and tender so it cooks up perfectly!

Don't worry, it's easy. Just place the cutlets between two sheets of plastic wrap or wax paper and give 'em a few gentle whacks.

You want them to be nice and thin, but be careful not to beat them too hard or they'll tear.

Once they're all pounded out, you're ready for the next step.

Isn't this fun? Cooking up a delicious Saltimbocca Alla Romana is a real family affair.

Get the kids involved – they'll love helping out and seeing the final dish come together.

Just wait until you smell those savory flavors wafting through the kitchen.

Your mouth will be watering in no time!

Step 2. Wrap Prosciutto Around Veal Cutlets

wrap prosciutto around veal

Next, take a slice of prosciutto and carefully wrap it around each pounded veal cutlet. The salty, savory prosciutto complements the tender veal beautifully. Gently press the prosciutto onto the cutlet to help it adhere. Make sure the prosciutto covers the entire surface of the veal, creating a delightful flavor and texture combination.

Once the prosciutto is wrapped, you're ready for the next step. Grab a large skillet and heat a touch of olive oil over medium-high heat. Carefully place the prosciutto-wrapped veal cutlets into the hot pan.

Sear the cutlets for 2-3 minutes per side, until the prosciutto is crispy and the veal is cooked through. The aroma wafting through your kitchen will have everyone's mouths watering!

Serve these Saltimbocca Alla Romana delights immediately, garnished with fresh parsley if desired. Get ready for your family to devour this classic Italian dish with delight.

Step 3. Add Sage Leaves to Veal

sage leaves enhance veal

After searing the prosciutto-wrapped veal, you'll want to add some fresh sage leaves to the dish. These fragrant herbs will infuse the meat with a wonderful aroma and delightful flavor. Don't be shy – add a generous handful of sage leaves right to the pan! Gently press them down so they make contact with the hot surface and let them sizzle for a minute or two.

The sage leaves will crisp up and turn a beautiful deep green color. Their earthy, slightly peppery taste will complement the saltiness of the prosciutto perfectly. You'll notice the kitchen filling with the most mouthwatering scent as the sage cooks.

Once the leaves are crisp, give the veal a gentle flip to ensure it browns evenly on all sides. The sage-infused veal will be an absolute delight. Its savory layers of flavor will have your family begging for seconds. Get ready to wow them with this classic Roman dish!

Step 4. Melt Butter and Olive Oil

melt butter and oil

Melt the butter and olive oil in a large skillet over medium-high heat. You'll want to keep a close eye on it, stirring occasionally, until the mixture is hot and shimmering. This'll create the perfect base for your saltimbocca!

Remember, butter is composed of approximately 80% fat, which can provide essential fatty acids and fat-soluble vitamins butter nutritional information.

Next, you'll add the veal slices to the pan. Be sure to work in batches if needed, so you don't overcrowd the skillet. Let the veal sizzle and brown on both sides – this should take about 2-3 minutes per side. Mmm, can you just imagine that delicious aroma wafting through the kitchen already?

Once the veal is nicely browned, transfer it to a plate and set aside.

Don't worry, you're not done yet! There are still a few more steps to make this dish truly amazing. Keep reading to find out what's next in the Saltimbocca Alla Romana process. Your taste buds are in for a real treat!

Step 5. Cook Until Golden Brown

cook until golden brown

With the butter and oil now hot and shimmering, you'll want to add the veal slices to the pan.

Be careful as they sizzle and pop! Gently place each slice in the pan, making sure not to overcrowd. The veal should sear and turn a lovely golden brown, about 2-3 minutes per side.

Keep a close eye on them, turning the slices with a pair of tongs to ensure even cooking. You'll know they're ready when the edges start to curl up and the centers are firm to the touch.

Don't let them burn!

Once they're perfectly browned, transfer the veal to a plate and set aside.

You're one step closer to creating an authentic Saltimbocca alla Romana! Next, you'll add the prosciutto and sage leaves to the pan, building those incredible flavors.

Final Thoughts

Ultimately, Saltimbocca alla Romana is a classic Italian dish that exemplifies the bold flavors and simple elegance of Roman cuisine. When you take that first bite, the salty prosciutto, tender veal, and fragrant sage come together in perfect harmony.

It's no wonder this dish has stood the test of time!

What makes Saltimbocca so special is its versatility. It can be served as an impressive main course for a dinner party or enjoyed as a satisfying weeknight meal. Plus, the preparation is surprisingly easy, making it a great option for home cooks of all skill levels.

Whether you're a seasoned Italian food enthusiast or trying it for the first time, Saltimbocca alla Romana is sure to delight your taste buds and leave you craving more.

Frequently Asked Questions

What Are the Health Benefits of Saltimbocca Alla Romana?

Saltimbocca alla romana is a dish that can provide several health benefits. It's high in protein from the veal and prosciutto, which can help build and maintain muscle mass. The sage and wine also offer antioxidants to support overall health.

How Long Can Saltimbocca Alla Romana Be Stored?

You can typically store Saltimbocca Alla Romana for up to 3-4 days in the refrigerator when stored properly in an airtight container. However, it's best to consume it as fresh as possible for optimal flavor and texture.

Can Saltimbocca Alla Romana Be Frozen?

Yes, you can freeze saltimbocca alla romana. It'll keep for up to 3 months in the freezer. Just make sure to wrap it tightly and thaw it in the fridge before reheating.

What Are the Best Wine Pairings for Saltimbocca Alla Romana?

When pairing wine with your dish, you'll want a white that can stand up to the savory flavors. Try a crisp Pinot Grigio or a fruity Sauvignon Blanc to complement the saltiness and richness of the saltimbocca alla romana.

Can Saltimbocca Alla Romana Be Made Vegetarian or Vegan?

Sure, you can make a vegetarian or vegan version of this dish. Replace the meat with tofu, seitan, or a plant-based meat alternative, and use vegetable or soy-based broth instead of chicken or beef stock.

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