saltimbocca romana

a recipe by
Suzanne Larsen
Ankeny, IA

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.

serves 8
prep time 10 Min
cook time 10 Min
method Saute

Ingredients For saltimbocca romana

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

How To Make saltimbocca romana

  • 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.