How To Make Saltimbocca Alla Romana

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

Yield: 3

How To Make Saltimbocca Alla Romana

Saltimbocca alla Romana

A very easy recipe for one of the most famous Roman staple dishes - Saltimbocca alla Romana

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 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
  • Toothpicks

Instructions

saltimbocca alla romana

STEP 1 - CUT THE MEAT IN SMALLER PIECES

  1. Cut the veal scaloppine in small pieces - saltimbocca are meant to be bite-size.
  2. Cut the prosciutto slices in small pieces, like the veal.

SALTIMBOCCA

STEP 2 - PUT THE SALTIMBOCCA TOGETHER

  1. 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.

saltimbocca alla romana

STEP 3 - COOK THE SALTIMBOCCA ALLA ROMANA

  1. In a large frying pan, melt two tablespoons of butter.
  2. Once the butter is melted, lay the saltimbocca, prosciutto facing down.
  3. Once the meat starts changing color, turn around.
  4. Add the wine and continue cooking until golden.

Notes

Serve hot, as soon as ready, and spoon some sauce on the saltimbocca for an even moister, tastier dish.

Nutrition Information:

Yield:

3

Serving Size:

1

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.

Further Readings

Check out my other recipes of Roman cuisine:

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