Saltimbocca Romana

Suzanne Larsen

By
@AzieDoozie

I took a tour with a group of women in 2009 to Rome and Florence. It was my second trip to Rome and the first to my beloved Firenze (Florence). I garnered a love of the Italian Renaissance after I read Jeanne Kalogridis, "The Borgia Bride." It was fiction based on fact and I was enthralled.

During my second trip, we took a day trip to Tivoli (part of Tuscany). We spent the whole day in a cooking class learning to make pasta from scratch, ricotta pie, and saltimbocca. The saltimbocca is a wonderful appetizer and I hope you like it.


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Rating:

Serves:

8

Prep:

10 Min

Cook:

10 Min

Method:

Saute

Ingredients

8
veal cutlets (each about the size of a playing card)
8 slice
prosciutto
8
fresh sage leaves
flour for dredging
olive oil or unsalted butter, melted
salt and pepper
wooden toothpicks

Directions Step-By-Step

1
Place a sage leaf on top of the prosciutto and affix with a toothpick.
2
Dredge each veal scallop in a little flour and shake off the excess.
3
Heat a couple of tablespoons of unsalted butter or olive oil in a skillet.
4
Sauté the cutlets until done, cooking them more on the veal side than the prosciutto side.
5
Season to taste and serve them with their drippings.

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: Italian
Hashtags: #sage, #prosciutto, #Veal