saltimbocca alla · from Lazio · Secondi Piatti
Ingredients (for 4 people)
- 8 thin veal scaloppine, about 80 grams each
- 8 slices prosciutto crudo or air-dried ham
- 8 fresh sage leaves
- 60 grams butter
- 150 milliliters dry white wine
- Salt
- black pepper
- some flour
- small wooden skewers or toothpicks for securing.
Preparation
- Pound the veal scaloppine very flat between two layers of plastic wrap; they should be about 3 to 4 millimeters thin.
- Season each scaloppine on one side with salt and pepper, keeping in mind that the ham is already salty.
- Place a sage leaf on each scaloppine and cover it with a slice of ham, pressing the ham on lightly.
- Roll up the scaloppine with the ham side up or leave it flat and secure it with a wooden skewer.
- Dust lightly with flour, only on the meat side.
- Melt the butter in a large pan over medium heat.
- Place the saltimbocca in the pan with the ham side up and fry for about 2 minutes, then turn and fry the ham side for about 1 minute.
- Increase the heat, deglaze with the white wine and loosen the browned bits.
- Let the wine cook down for about 2 to 3 minutes until a light, silky sauce forms.
- Serve the saltimbocca immediately and drizzle with the sauce.
- A classic side dish is sautéed spinach or a simple leaf salad with a lemon dressing.