Saltimbocca alla Romana
This is a map of downtown Rome during the Roman Empire. Seeing this it made me think of Saltimbocca alla Romana. Don’t ask me why. Maybe I remembered a sunny day in a Roman trattoria a long time ago?
Anyway – saltimbocca literally means jump in the mouth. It is a really tasty dish, and maybe the jumping part is the reason that it is the only Italian dish that has an officially approved recipe?
The recipe was agreed upon and written down in Venice by a panel of cooks in 1962.
Actually it is a simple dish to make. For 4 servings you need:
150 g prosciutto, preferably Parma ham
600 g veal escalopes (4 pieces)
8 fresh sage leaves
50 g butter
100 ml dry white wine
Salt & pepper
Place the ham on the four escalopes and put the sage leaves on top. Roll the escalopes and fasten the end with toothpicks (unflavored).
Melt the butter and cook the meat over high heat until all sides are brown. Season with salt and some pepper, and pour the wine into the pan.
Ask if anyone wants capers.
Serve and enjoy!
The combination of veal, ham and sage is delicious. If you wish you can read more about sage on a page found under the heading Herbs.
Nutritional information per serving: