Teresa's Recipes
Saltimbocca Alla Vesuviana
Saltimbocca Alla Vesuviana is a cherished Italian delicacy that originates from the vibrant streets of Naples. The dish is a harmonious blend of tender veal cutlets, salty prosciutto, aromatic sage, all enveloped in a rich, robust tomato sauce. This recipe brings a piece of Italy's culinary heritage right to your kitchen, promising an unforgettable gastronomic journey.
Ingredients
- to taste Salt
- to taste Pepper
- 1/2 cup Dry white wine
- 1 can (28 ounces) Canned crushed tomatoes
- 2 cloves, minced Garlic
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 8 Fresh sage leaves
- 8 slices Prosciutto
- 8 (about 2 pounds) Veal cutlets
- 1 cup All-purpose flour
Dietary Notes
- Servings: 4
- Dish Type: Main Dish
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 550
- Fat: 30g
- Carbs: 20g
- Protein: 50g
- Sodium: 1200mg
- Sugar: 5g
Instructions
- Lay out the veal cutlets and place a slice of prosciutto and a sage leaf on each one. Secure with toothpicks.
- In a shallow dish, mix the flour with a pinch of salt and pepper. Dredge each veal cutlet in the flour, ensuring it's fully coated, then shake off any excess.
- Heat the butter and olive oil in a large skillet over medium heat until the butter has melted and started to foam.
- Add the veal cutlets to the skillet and cook until golden brown on both sides, about 2-3 minutes per side. Remove from the skillet and set aside on a warm plate.
- In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.
- Pour in the crushed tomatoes and white wine into the skillet. Season with additional salt and pepper, then stir well to combine.
- Bring the tomato sauce to a simmer and return the veal cutlets to the skillet. Cover and let simmer for about 10-15 minutes, or until the veal is cooked through and the sauce has thickened.
- Before serving, remember to remove the toothpicks from the veal cutlets. Serve hot, spooning generous amounts of the tomato sauce on top.
- Optional: For a touch of freshness and color, garnish with additional fresh sage leaves.
Tips
- To make sure the veal cutlets are tender and juicy, don't overcook them. They just need a quick sear to brown the outside, and they'll finish cooking in the sauce.
- If you prefer a thicker sauce, you can add a tablespoon of tomato paste to the skillet with the garlic.
- For a vegetarian alternative, replace the veal cutlets with a thick slice of grilled eggplant and use a vegetarian prosciutto.