As the name clearly gives in, Saltimbocca alla Romana is a is a classic dish or Roman cuisine. The name “saltimbocca” literally translates as “jump in the mouth” and it’s a reference to the small size of the bites, as well as to the fact that they are so delicious you literally want them to jump into your mouth.
Saltimbocca are incredibly easy to make – it’s just a handful of ingredients! While they are commonly found in the best trattorie in Rome, they are so easy to make that you really should not wait for your next trip to the Italian capital to try them.
Ready for the easiest recipe? Here we go!
How To Make Saltimbocca Alla Romana
- 4 slices prosciutto kind of ham
- 4 veal scaloppine (thinly sliced veal escalopes) and pounded, if necessary
- 2 tablespoons butter
- 1/2 cup dry white wine
- Sage leaves
STEP 1 - CUT THE MEAT IN SMALLER PIECES
- Cut the veal scaloppine in small pieces - saltimbocca are meant to be bite-size.
- Cut the prosciutto slices in small pieces, like the veal.
STEP 2 - PUT THE SALTIMBOCCA TOGETHER
- Place a piece of prosciutto over a piece of veal, top off with a sage leaf and pin everything together with a toothpick. Repeat for all pieces.
STEP 3 - COOK THE SALTIMBOCCA ALLA ROMANA
- In a large frying pan, melt two tablespoons of butter.
- Once the butter is melted, lay the saltimbocca, prosciutto facing down.
- Once the meat starts changing color, turn around.
- Add the wine and continue cooking until golden.
Serve hot, as soon as ready, and spoon some sauce on the saltimbocca for an even moister, tastier dish.
Amount Per Serving: Calories: 498Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 205mgSodium: 1617mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 55g
Saltimbocca Alla Romana Questions And Substitutions
Can I use olive oil instead of butter?
You can! The taste will be slightly different, as olive oil has a stronger flavor, but the dish will be just as good.
Should I pass the meat in flour before cooking?
You may, if you wish. This is generally done as a safety measure to coat the meat and keep it soft and moist, and to thicken the sauce a bit.
Don’t I need to add salt and pepper?
Not really! Prosciutto is quite salty and peppery already, so I don’t recommend adding salt and pepper by default. Taste the dish once ready and only add if you feel it’s needed.
What can I pair them with?
Anything like sautéed spinach or even mashed potatoes will be the perfect accompaniment to saltimbocca.
Check out my other recipes of Roman cuisine:
- The Best Food In Rome
- How To Make Pollo Ai Peperoni
- An Easy Recipe For Carciofi Alla Romana
- The Best Recipe For Supplì Al Telefono
- The One And Only Spaghetti Cacio E Pepe
- How To Make Puntarelle Alla Romana
- How To Make Bucatini All’Amatriciana
- How To Make Spaghetti Alla Carbonara
- How To Make Pasta Alla Gricia