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Saltimbocca alla romana

Name: Saltimbocca alla romana
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 thin veal escalopes or thin beef beef; 8 slices prosciutto; 8 leaves sage leaves; Maida (all-purpose flour, plain flour), for dusting; 3 tbsp butter; 1 tbsp olive oil; 1/2 cup dry white wine; a pinch salt; a pinch black pepper

Veal, prosciutto and sage that jump into your mouth. That's literally what the name says.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

25 minTime

40 gProtein each

mildSpice

Jump in the mouth1 chapter · 1 min read

Make it your way

Grandma's wayVeal, prosciutto, sage, wine.

The original

459kcalsame

40 gproteinsame

0 gfibresame

25minutessame

Saltimbocca.

Per serving, worked out from the ingredient table.

Ingredients

Beef8 thin veal escalopes, or thin beef

Prosciutto8 slices

Sage leaves8 leaves

Maida (all-purpose flour, plain flour)for dusting

Butter3 tbsp

Olive oil1 tbsp

Dry white wine½ cup

Salta pinch

Black peppera pinch

Method

4 steps

1Pound escalopes thin. Top each with prosciutto and a sage leaf, fixing with a toothpick.
2Dust the underside with flour and sear, prosciutto side up first, in butter and oil for 2 minutes, then flip for 1 minute.
3Lift out; add wine and reduce by half, scraping the pan. Swirl in remaining butter.
4Pour sauce over and serve.

Serve it like this

Arrange two per plate, prosciutto side up, spoon the pan juices over and serve with greens or potatoes.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Saltimbocca alla romana

Make it your way

Ingredients

Method

Make it a meal