Teresa's Recipes
Saltimbocca Alla Romana
Saltimbocca alla Romana is a quintessential Italian dish that captures the heart and soul of Roman cuisine. This delightful preparation features tender veal scallops layered with savory prosciutto and aromatic fresh sage, creating a perfect harmony of flavors that truly 'jumps in the mouth.' The dish is finished with a luscious white wine sauce that enhances the natural richness of the ingredients, making every bite a celebration of gastronomic delight. Originating in Rome, this dish is traditionally enjoyed during festive occasions, symbolizing the warmth of family gatherings and culinary heritage. Experience the vibrant taste of Italy with this irresistible classic.
Ingredients
- 4 (about 1 pound) Veal scallops
- 4 slices Prosciutto slices
- 8 leaves Fresh sage leaves
- 1/2 cup All-purpose flour
- 4 tablespoons Unsalted butter
- 1/2 cup White wine
- to taste Salt
- to taste Black pepper
- as needed Toothpicks
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 450
- Fat: 25g
- Carbs: 30g
- Protein: 35g
- Sodium: 600mg
- Sugar: 1g
Instructions
- Begin by placing a sage leaf on top of each veal scallop, pressing gently to adhere it to the meat.
- Wrap each veal scallop with a slice of prosciutto, securing it with a toothpick if necessary to hold everything together.
- Season the wrapped veal scallops generously with salt and freshly cracked black pepper on both sides.
- Dredge each veal scallop in all-purpose flour, shaking off any excess to ensure a light and even coating.
- In a large skillet, melt the unsalted butter over medium heat until it foams slightly, indicating it's ready for cooking.
- Carefully add the veal scallops to the skillet and cook for 2-3 minutes on each side, or until they are beautifully golden brown and cooked through.
- Once cooked, remove the veal scallops from the skillet and set them aside on a warm plate to keep them hot.
- Deglaze the skillet by adding the white wine, scraping up any browned bits from the bottom with a wooden spoon to incorporate all the flavors.
- Allow the wine to simmer for 2-3 minutes, letting it reduce slightly and concentrate the flavors into a rich sauce.
- Return the veal scallops to the skillet, cooking for an additional 1-2 minutes in the wine sauce, allowing them to absorb the wonderful flavors.
- Serve the Saltimbocca alla Romana hot, garnished with fresh sage leaves for a burst of color and added aroma.
Tips
- For a deeper flavor, use aged prosciutto or add a pinch of red pepper flakes for a subtle kick.
- Pair with a side of creamy polenta or sautéed seasonal vegetables for a complete meal.
- For a lighter version, use chicken or turkey scallops instead of veal.