Saltimbocca alla Romana: A Roman Culinary Classic

Saltimbocca alla Romana is a beloved Roman dish that has captivated taste buds around the world. This flavorful veal cutlet, renowned for its juicy texture and delightful combination of flavors, has gained international acclaim.

The exact origins of Saltimbocca alla Romana are somewhat debated, but it is widely believed to have emerged from the bustling kitchens of Rome. The name "saltimbocca" translates to "jumping mouth," perhaps a nod to the dish's irresistible appeal. Over time, the recipe has evolved, with variations in flouring, rolling, and even the use of butter or oil.

How to prepare Saltimbocca alla Romana (Roman-style veal cutlets):

Ingredients:

• Sliced veal: 12 oz (300 g), sliced
• Prosciutto Crudo (Cured ham): 1.5 oz (40 g), sliced
• Sage: 4 leaves
• Butter: ¼ cup (50 g)
• White wine: ½ cup (100 g)
• Black pepper: to taste
• Flour: ½ cup (50 g)
• Olive oil: 1 ½ tbsp (20 g)
• Water: 1 ½ tbsp (20 g)

Instructions:

1. Prepare the veal: Pound the veal cutlets to a uniform thickness with a meat mallet.

2. Assemble the cutlets: Place a slice of prosciutto and a sage leaf on each veal cutlet. Secure with a toothpick.

3. Brown the cutlets: Heat butter and olive oil in a large skillet over medium-high heat. Dredge the veal cutlets in flour and add them to the skillet. Cook until golden brown on both sides, season with pepper, and set aside.

4. Make the sauce: Deglaze the skillet with white wine and let it reduce. Add water and butter, and simmer until a creamy sauce forms.

5. Serve: Place a dollop of sauce on each plate, top with a veal cutlet, and serve immediately.Now prepare the sauce: in the same skillet with the meat juices, add 10g of butter and water. Reduce until a slightly thick cream forms.

Fun Fact!

Saltimbocca alla Romana was first documented in the late 19th century by Pellegrino Artusi, a renowned Italian food writer. While its origins are often attributed to Lazio, claims of its creation in Brescia also exist.

Enjoy your Saltimbocca alla Romana!