The origins of this recipe are not clear, but Pellegrino Artusi in the nineteenth century tasted them in a restaurant in Rome (“Le Venete”) where they were already called saltimbocca. They have been a very common dish since then and are often found both in restaurants, tavernsand on the family table.
For many years, I have not eaten veal, andI must say that even today I miss this recipe a lot.

Saltimbocca Roman style

  • Preparation time: 15 minutes
  • Ingredients for 4 servings
  • Difficulty: Easy recipe

  • Ingredients
  • 4 slices of veal scaloppine cutlets
  • 4 slices of cured ham
  • 8 fresh sage leaves
  • ½ glass of white wine
  • Extra virgin olive oil to taste
  • Salt and pepper to taste
  1. Instructions
  2. Beat the slices with the meat mallet until they become thin. Cut them in two. Put on each slice a piece of ham and a sage leaf and with a toothpick fix them to the meat.
  3. Put a knob of butter and a little oil in a pan large enough to have the slices of meat in a single layer. Brown the slices first on one side and then on the other. Sprinkle with the wine, salt, andpepper and cook for few minutes.

Tips to ensure the success of the dish:

  • Place a piece of waxed paper and place the slice of veal on it. Cover the meat with another piece of waxed paper and beat the slice with a mallet. This to being sure not to break the meat.
  • Butter is not replaceable. The butter has a low smoke point, and therefore it is important to add a little extra virgin olive oil.
  • Veal refers to an animal ranging from 4 months (extra white) to 8 months. The meat is very tender, has a high water content and is pale pink.