Saltimbocca recipe

2012-06-14
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 5m
  • Ready In : 15m

This is the traditional recipe you can find in typical Rome’s restaurants. Forget the meat rolls, we are not talking about rolls. We are talking about little pieces of meat (usually veal but pork is tastier), with prosciutto and sage, simple and easy to make and I’d say, also low in calories.
Literally “saltimbocca” means jump in the mouth. That’s why we cut the meat slices into little pieces. So that you won’t even need the fork to eat them. This is also why this recipe is perfect for parties and buffets. You can arrange all the pieces in a bowl, and everyone will pick it as if they were candies.
You can even slightly change the ingredients and make little chicken cubes, cover them with sage and speck or prosciutto and stir fry them in a pan. In less than 20 minutes you will have a great dish!

Ingredients

  • 500gr of veal or pork loin slices
  • a bunch of sage
  • 100gr of prosciutto
  • 2 tbsp of flour
  • salt and pepper
  • 1 tbsp of olive oil
  • 1/2 glass white wine
  • a bunch of toothpicks

Method

Step 1

Beat the slices with a kitchen hammer or with a rolling pin to get very thin slices. If you have a cutter, you can buy a chunk of meat, put it in the freezer for a few hours and then slice it with your appliance. The slices should be 3mm thick.

Step 2

Cut the meat and the prosciutto into bite size pieces. Put the flour into a plastic bag with a pinch of salt and then add the meat. Shake to distribute the flour evenly onto the surface of each piece. Lay a piece of prosciutto onto each little slice, and then a sage leaf.

Step 3

Put the oil in a hot frying pan and add the saltimbocca. When it starts to sizzle, add the wine, let it cook for a couple of minutes and then cover with a lid. Stir from time to time and let it cook for about 5 minutes (it depends on how thick the slices are).

Step 4

Remove the lid and sprinkle some pepper. Turn the heat off and serve.

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