Saltimbocca alla Romana

Saltimbocca alla Romana

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.

4 veal scallopini (thinly sliced and pounded thinner)
4 slices prosciutto
4 sage leaves
1 tablespoon olive oil
1/2 cup white wine

1. Lay the veal out flat and top with a slice of prosciutto.
2. Place a sage leaf at one end and roll the veal up.
3. Pierce the roll with a toothpick to hold it together.
4. Heat the oil in a pan.
5. Add the veal rolls and brown on all sides.
6. Add the wine and deglaze the pan.

Similar Recipes:
Prosciutto Wrapped Halibut on Asparagus Sauce
Chicken Saltimbocca

Take a look at the Weekend Herb Blogging roundup at Küchenlatein.


katiez said...

It looks wonderful, Kevin. One of my favorite autumn dishes! My sage did not do very well this year and I only have 'French' sage, which has much smaller leaves. I would have to use 5 - 6 leaves to get enough sage taste for me...

Peter M said...

Kevin, you're on a roll. This dish looks very appetizing, not too hard and a something to offer for guests.

Kalyn said...

This looks delicious. I've only had this dish in restaurants, but I do love sage. Wish I could send you and Katie both some of my sage, I have tons and tons of it.

Elly said...

Saltimbocca is one of my favorites and it has been too long since I've had it. Yours looks delicious. I need to remember to pick up some veal the next time I go to the butcher!

Valli said...

Looks excellent Kevin. Easy to prepare and delicious at the same time. You've got it made!!

Misslionheart♥ said...

This looks very good! I'm putting it on my Menu Planner for next week....

Deborah said...

You sure do eat well!! This looks fantastic!

Nicole said...

This looks delicious!

Nora B. said...

This looks so elegant and delicious, Kevin. I rarely use sage, so this will be a good way to use it.

Aimée said...

This looks like a great dish for a dinner party. Ilove anything with prosciutto. Great job!

Maryann said...

I've never seen it in a roll like that. Ours is flat. Looks yummy.

The Culinary Chase said...

Hi Kevin! This looks great & your photo makes me want to eat it even though it's morning for me! :

Cynthia said...

Outstanding, Kevin.

Ulrike said...

Wow, that sounds great! Thanks for your WHB entry

Anonymous said...

Wow! That turned out great looking! I have not heard of Saltimbocca .

Sharona May

Misslionheart♥ said...

Thanks for dropping in!

Yes, I always add cheese to the top of my spaghetti bolognese. Usually a mix of Cheddar and Mozzarella. Then I grill it. It's nicer than parmesan, I think.

Have a nice day!

Misslionheart♥ said...

Thanks Kevin for this recipe,

I made it for Chef (Hubby)tonight.

He thinks it would have been tastier without the sage leaf.

He thought the presentation(which I tried to copy from here) was spot on!

Gina said...

This looks amazing! This is usually what I order when I go out to Italian restaurants! I'll have to make this soon.

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