The Saltimbocca alla Romana (Roman Saltimbocca), as the name suggests, are one of the strong points of Roman cuisine. They represent a great source of pride for good Italian cuisine abroad, in fact they are the second most famous dish immediately after spaghetti. Over the years the recipe has undergone some personalization such as a to flour the meet before cooking, there is also someone who replaces butter with oil.
If you like the Roman Cuisine, take a look also at these recipes: Artichokes alla Romana, Spaghetti alla Carbonara, Pasta all’Amatriciana, Pasta alla Gricia.
To prepare the Roman saltimbocca start by cutting the veal nut into slices, then place each slice on a cutting board, remove any nerves and fat and then beat with a meat tenderizer to make it thin. At this point, place a thin slice of ham in the center and a sage leaf. Stick the meat with a toothpick and stuff it so that everything is well sealed. Pour 40 g of butter and 20 g of oil into a pan and melt at medium high temperature.
Flour the meat slices on one side only and gradually place them in the pan with the hot sauce, increase the temperature so as to brown the saltimbocca well. Pepper to taste but not savory because the presence of the ham will make the dish savory.
When the meat is golden brown underneath, add the white wine and let it evaporate. As soon as the alcohol has evaporated completely, cover with the lid and cook for another 1 minute. Transfer the saltimbocca to a dish and keep them warm.
Now take care of the accompanying sauce: in the same pan with the cooking bottom of the meat, add 10 g of butter and water. Allow to shrink to create a slightly thick creamy sauce.
Now spread the cream on the bottom of a serving dish and place the slices of meat on top. The Roman saltimbocca are ready to be brought to the table.
The Saltimbocca alla Romana are quick to prepare and irresistible, in very small size they are also phenomenal as finger food, since they can be eaten with your hands, perhaps served as a small skewer.
It is a second dish very fast to prepare, therefore it is advisable to consume saltimbocca expressly, avoiding long waiting times that could darken the meat and make it stringy.
Freezing is not recommended.
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