Recently I have been seeing "Saltimbocca alla Romana" come up in a few places and I wanted to try it. It looked pretty simple, in fact, looking at the recipe I was a little worried that it would be a little plain. I was pleasantly surprised by the amount of flavour. The sage flavour infused the veal and the sauce from deglazing the pan was full of flavour. I can see why this dish is called "hop in the mouth". This dish shows off the sage really nicely.
Saltimbocca alla Romana
- 4 veal scallopini (thinly sliced and pounded thinner)
- 4 slices prosciutto
- 4 sage leaves
- 1 tablespoon olive oil
- 1/2 cup white wine
- Lay the veal out flat and top with a slice of prosciutto.
- Place a sage leaf at one end and roll the veal up.
- Pierce the roll with a toothpick to hold it together.
- Heat the oil in a pan.
- Add the veal rolls and brown on all sides.
- Add the wine and deglaze the pan.