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!
- 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
- 250 g tagliatelle
- 150 g cream
- Pinch of salt
- Pinch of nutmeg
Saltimbocca is meaning “Jumps in the mouth”!
- Start by cutting each veal cutlet into 3 pieces and cut the parma ham into halves.
- Top each cutlet with a piece of parma & sage leave and fix with a toothpick.
- 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.
- Deglaze the meat juice with white wine, vegetable broth (or water) & lemon juice. Let the sauce boil down slightly and season with salt & pepper.
- Cook the pasta in boiling water. Quickly heat the cream, season with salt and nutmeg and mix with the pasta.
- Serve the saltimbocca with pasta and sauce. Decorate the plate with fresh salad, balsamic vinegar & lemons.