Culinary Italy-“Saltimbocca Alla Romana”

Saltimbocca Alla Romana Saltimbocca Alla Romana

The Italian cuisine serves some of the most precious culinary delights, one of them is “Saltimbocca Alla Romana” – a specialty from Rome that means jumps in the mouth, because it is considered so delicious. Thin veal cutlets are served with sage & parma ham that bring Mediterranean flair & the taste of culinary Italy!

 

“SALTIMBOCCA

ALLA ROMANA”

 

Saltimbocca

  • 4 very thin veal cutlets (each cut into 3 pieces)
  • 12 fresh sage leaves
  • 6 very thin slices of Prosciutto di Parma (Parma ham), cut into halves
  • Some butter & olive oil for frying
  • 50 ml (2 ounces or a 1/4 cup) dry white wine
  • Lemon juice (1/2 lemon)
  • 1/8 l vegetable broth or water
  • Salt & Pepper

Pasta

  • 250 g tagliatelle
  • 150 g cream
  • Pinch of salt
  • Pinch of nutmeg

Saltimbocca is meaning “Jumps in the mouth”!

Instructions

  1. Start by cutting each veal cutlet into 3 pieces and cut the parma ham into halves.
  2. Top each cutlet with a piece of parma & sage leave and fix with a toothpick.
  3. Next, heat some olive oil & butter in a big pan and fry the cutlets about 1 minute on each side. Keep them warm on a plate in the oven.
  4. Deglaze the meat juice with white wine, vegetable broth (or water) & lemon juice. Let the sauce boil down slightly and season with salt & pepper.
  5. Cook the pasta in boiling water. Quickly heat the cream, season with salt and nutmeg and mix with the pasta.
  6. Serve the saltimbocca with pasta and sauce. Decorate the plate with fresh salad, balsamic vinegar & lemons.

Buon appetito!