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.
Prosciutto Wrapped Halibut on Asparagus Sauce
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 says
Kevin, you’re on a roll. This dish looks very appetizing, not too hard and a something to offer for guests.
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.
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!
Looks excellent Kevin. Easy to prepare and delicious at the same time. You’ve got it made!!
This looks very good! I’m putting it on my Menu Planner for next week….
You sure do eat well!! This looks fantastic!
This looks delicious!
Nora B. says
This looks so elegant and delicious, Kevin. I rarely use sage, so this will be a good way to use it.
This looks like a great dish for a dinner party. Ilove anything with prosciutto. Great job!
I’ve never seen it in a roll like that. Ours is flat. Looks yummy.
The Culinary Chase says
Hi Kevin! This looks great & your photo makes me want to eat it even though it’s morning for me! :
Wow, that sounds great! Thanks for your WHB entry
Wow! That turned out great looking! I have not heard of Saltimbocca .
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!
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!
This looks amazing! This is usually what I order when I go out to Italian restaurants! I’ll have to make this soon.