Saltimbocca Romana

1
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.

Rating:

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Comments:
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

How to Make Saltimbocca Romana

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.

Printable Recipe Card

About Saltimbocca Romana

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



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