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.
- veal cutlets (each about the size of a playing card)
- 8 slice
- fresh sage leaves
- flour for dredging
- olive oil or unsalted butter, melted
- salt and pepper
- wooden toothpicks
How to Make Saltimbocca Romana
- 1Place a sage leaf on top of the prosciutto and affix with a toothpick.
- 2Dredge each veal scallop in a little flour and shake off the excess.
- 3Heat a couple of tablespoons of unsalted butter or olive oil in a skillet.
- 4Sauté the cutlets until done, cooking them more on the veal side than the prosciutto side.
- 5Season to taste and serve them with their drippings.