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Saltimbocca alla romana

Saltimbocca alla Romana – a Weekday Favorite from Rome

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Author_Famiglia RuffoniCourse_Main coursesMeatMidweek mealsOccasion_weekdayShape_Serving Frying PanVeal

In search of an easy, quick recipe for weekday dinners? Try saltimbocca alla romana!

This tasty main course originated in Rome, but quickly earned a place on family dinner tables nationwide. The name, literally meaning “jumps in the mouth”, is well deserved: light, delicious, and easy to make, this preparation is beloved by grown ups and kids alike.

Growing up, the Ruffoni children loved it with lots of sauce, served with a steaming pile of soft mashed potatoes. These days balsamic brussels sprouts and glazed carrots are a more frequent pairing.

Saltimbocca alla romana

Famiglia Ruffoni

Cuisine

Italian

Category

Main courses, Midweek meals

Saltimbocca alla romana

Ingredients

  • 8 veal escalope

  • 8 prosciutto crudo (ham) slices

  • 8-12 sage leaves

  • 1/4 cup butter

  • 1 cup white wine

  • 4 tbsp white flour

  • 1 tbsp EVO oil

  • Salt

  • Cracked black pepper

Instructions

  1. Beat the escalopes with a mallet to thin them out and season with salt and pepper.

  2. Top each escalope with a slice of prosciutto, one or two sage leaves, and pin them into place with a toothpick – then coat the bottom with a dusting of flour.

  3. In a Serving Frying Pan, melt the butter with a bit of EVO oil (to prevent the butter from browning too quickly), and sear the saltimbocca over medium-low heat for approx 3 minutes.

  4. Add the wine, let the alcohol evaporate, then lower the flame.

  5. Cover the gratin with its lid and cook over low heat until the meat is done (approx. 5-10 mins).

  6. Keep checking on your saltimbocca and add a touch of hot water or stock if they start to catch.

  7. Check the sauce, season with salt and pepper, and bring to the table. Buon appetito!

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Famiglia Ruffoni

Meet the author

Famiglia Ruffoni

In the Ruffoni family, cooking is the language of love.
Many of our most cherished memories are linked to cooking and eating together and, even when physically apart, we always discuss old family recipes, share newly discovered ingredients and techniques, and show off our culinary creations through texts and video calls.

In this blog we share the simple, delicious recipes of the Italian heritage – as they have been handed down through generations of Ruffoni – along with our thoughts (and rants!) on all things copper.