SALTIMBOCCA ALLA ROMANA

Ingredientes

SERVES 4

8 very thin veal cutlets (about 70g)

8 slices prosciutto, such as di Parma

8 sage leaves

3 tablespoons (40 g) butter

Scant ½ cup (100 mL) white wine

Salt and freshly ground black pepper

Instrucciones

If the cutlets are a little thick, flatten and tenderize them with a weight or a rolling pin. Wrap the cutlets with the prosciutto (covering them almost completely). Place a sage leaf in the center of each cutlet on top of the prosciutto and secure it with a toothpick.

In a large skillet, melt half the butter until foaming. Cook the cutlets over high heat, 1 minute on the prosciutto side and 2 minutes on

cutlets from large slices of veal, the opposite side. Add the wine and

season with salt and pepper. Remove cover them with prosciutto of the

same size, arrange a small sage the cutlets and set them aside to stay

leaf on top, and secure it with a warm. With the pan still over high

toothpick. Serve as an aperitif. heat, reduce the sauce a little, add

the remaining butter, then pour the CHANGE THE MEAT: replace veal

sauce over the cutlets and serve. with beef or chicken. Some chefs

use speck instead of prosciutto to - Il Tocco Della Nonna

add a smoky note. (Grandmother's Tip)

MAKE INVOLTINI: these are To make the sauce creamy, Roman

saltimbocche rolled up and held grandmothers like to lightly flour the

in place by a toothpick, with the cutlets, but only on the side without

prosciutto and sage rolled up inside. the prosciutto. When prepared this

way, don't forget to serve bread at the TO SERVE WITH THEM: some cooks

place mozzarella or provolone table... to soak up the sauce!

slices between the veal and the

prosciutto; you can add capers, VARIATIONS

chopped artichokes, or chopped CHANGE THE FORMAT: to make this red onions to the pan. dish into an appetizer instead, cut

small 2⅓- to 24-inch (6 to 7 cm)

Notas

Denise Solier-Gaudry has always made this recipe for her family, having learned it from a book on Roman cooking. It eventually became a "madeleine de Proust" to her son, reminding him of his childhood.

Tips from Artusi → "Place half a sage leaf on each (a whole leaf may be too much)." But if you like the fresh, resinous taste of sage, don't hesitate to use a large leaf!

→ "Don't leave them for long over the heat on the prosciutto side, to prevent the ham from hardening."

→ Artusi does not mention white wine. But this doesn't prevent the Romans from using a little of the wine to make their saltimbocche a little extra special!