Saltimbocca alla romana

Duration: 15 min

Difficulty:  Easy

Origin: Lazio

Saltimbocca alla Romana are a typical dish of traditional Roman cuisine. A very popular recipe throughout Italy, thanks to its simplicity and excellent flavor it has become a meat appetizer, beautiful to present at the table and also much appreciated by children. Saltimbocca are small rolls or scraps of meat, so called because of their small size and because they can be grabbed with the hands and eaten in one bite. In the ‘Roman style’ version these are small scraps of veal (no one knows why we see television programs that replace it with pork….) cut into thin slices (as is customary in Rome) and a slice of sage, and a slice of raw ham. These are the main ingredients of this simple dish, which is and must remain simple (there is no melted fontina! not to be confused with Bolognese cutlet).

Wine Pairing: Montecompatri Colonna DOC

Ingredients

For 4 people:

• 4 slices of veal
• 4 slices of raw ham
• 8 Sage leaves
• 1 clove of garlic
• Flour to taste
• Extra virgin olive oil
• salt

How to Proceed

Divide the veal slices into small parts of about 5 cm, do the same thing with the ham slices.

Flour the slices of meat and then place a slightly smaller piece of ham slice on top of each one and a sage leaf on top. Secure everything with a toothpick so that the three layers remain together.

In a non-stick pan, add a drizzle of olive oil, the chopped garlic and arrange the saltimbocca without overlapping them and start cooking. Halfway through cooking, add a little salt. Finally, if you want, you can tone down the cooking with half