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Saltimbocca alla Romana

[heart_this] · Sep 26, 2007 · 19 Comments

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.

Saltimbocca alla Romana

Saltimbocca alla Romana

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4
ingredients
  • 4 veal scallopini (thinly sliced and pounded thinner)
  • 4 slices prosciutto
  • 4 sage leaves
  • 1 tablespoon olive oil
  • 1/2 cup white wine
directions
  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.

6 Ingredients, Food, Gluten-free, Italian, Low-carb, Main Course, Recipe, Veal

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Reader Interactions

Comments

  1. katiez says

    September 26, 2007 at 8:05 am

    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…

    Reply
  2. Peter M says

    September 26, 2007 at 11:47 am

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

    Reply
  3. Kalyn says

    September 26, 2007 at 12:51 pm

    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.

    Reply
  4. Elly says

    September 26, 2007 at 1:02 pm

    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!

    Reply
  5. Valli says

    September 26, 2007 at 2:30 pm

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

    Reply
  6. Misslionheart♥ says

    September 26, 2007 at 3:02 pm

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

    Reply
  7. Deborah says

    September 26, 2007 at 3:29 pm

    You sure do eat well!! This looks fantastic!

    Reply
  8. Nicole says

    September 26, 2007 at 4:28 pm

    This looks delicious!

    Reply
  9. Nora B. says

    September 26, 2007 at 9:22 pm

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

    Reply
  10. Aimée says

    September 26, 2007 at 11:47 pm

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

    Reply
  11. Anonymous says

    September 27, 2007 at 12:39 am

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

    Reply
  12. The Culinary Chase says

    September 27, 2007 at 12:55 am

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

    Reply
  13. Cynthia says

    September 27, 2007 at 2:56 am

    Outstanding, Kevin.

    Reply
  14. Ulrike says

    September 27, 2007 at 4:47 pm

    Wow, that sounds great! Thanks for your WHB entry

    Reply
  15. Anonymous says

    September 28, 2007 at 12:39 am

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

    AWESOME!

    http://birdfood-sharona.blogspot.com
    Sharona May

    Reply
  16. Misslionheart♥ says

    September 30, 2007 at 11:44 am

    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!

    Reply
  17. Misslionheart♥ says

    October 3, 2007 at 9:40 pm

    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!

    Reply
  18. Gina says

    April 18, 2009 at 12:50 pm

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

    Reply

Trackbacks

  1. WHB #102 Round-up - kuechenlatein.com says:
    September 22, 2018 at 7:08 am

    […] from Closet Cooking tried Saltimbocca alla Romana and was pleased with the result and the flavour of […]

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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