Saltimbocca Alla Romana is a classic Italian dish that you're going to love! It features tender veal, savory prosciutto, and fragrant sage all cooked with a splash of white wine. Doesn't that sound delicious? To make it, you layer prosciutto and sage on veal cutlets, secure them, then sauté in a mix of olive oil and butter. You pour in some wine to create a rich sauce. Serve it hot, maybe with a slice of lemon for brightness! �� If you want tips on pairing or prep tricks, stick around—you won't want to miss this!

History

Saltimbocca alla Romana is a delightful representation of Italy's rich culinary history, originating in 19th century Rome. This Roman dish showcases a perfect blend of veal, prosciutto, and sage.

The use of fresh ingredients in traditional Italian cooking is akin to the versatile cooking methods employed in Traeger pellet grills. Ever wonder why it's called saltimbocca? It means "jump in the mouth," which hints at its amazing flavors!

The dish highlights Italy's culinary heritage by using fresh ingredients that reflect local tastes. While traditional saltimbocca features veal, you might find tasty variations with chicken or pork in different regions.

It's fascinating how a dish can evolve, right? Gaining popularity in the mid-20th century, saltimbocca now graces the menus of many Italian restaurants worldwide.

Isn't it wonderful to enjoy such a classic meal?

Recipe

Saltimbocca alla Romana is a classic Italian dish that embodies the essence of Roman cooking. It features thinly sliced veal cutlets layered with prosciutto and fresh sage, creating a delightful balance of flavors that's both savory and aromatic. The name "saltimbocca" translates to "jump in the mouth," which perfectly describes the dish's deliciousness.

The use of simple yet high-quality ingredients allows the natural flavors to shine through, making it a favorite among Italian cuisine enthusiasts. For those who enjoy cooking outdoors, using a pizza oven like the Ooni Karu 16 can provide a unique way to prepare dishes alongside your pizza creations.

Preparing saltimbocca is a straightforward process that yields impressive results. The veal cutlets are lightly dredged in flour before being pan-fried in a mix of olive oil and butter, which enhances their golden-brown color and adds richness to the dish.

Once cooked, the cutlets are removed from the skillet, and a quick deglazing with white wine creates a flavorful sauce that complements the meat perfectly. Served immediately with a drizzle of the sauce and a squeeze of fresh lemon juice, this dish is sure to impress family and friends alike.

Ingredients:

• 4 thin veal cutlets (about 1/4 inch thick)
• 4 slices of prosciutto
• 8 fresh sage leaves
• All-purpose flour (for dredging)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/2 cup dry white wine
• Lemon wedges (for serving)
• Salt and pepper (to taste)

To cook the dish, start by laying a slice of prosciutto on each veal cutlet and placing two sage leaves on top. Secure the layers together with toothpicks. Lightly dredge each prepared cutlet in flour, shaking off any excess.

In a large skillet, heat the olive oil and butter over medium-high heat. Once the butter is melted and bubbling, add the cutlets to the skillet and sauté for 1-2 minutes on each side until golden brown and cooked through. Remove the cutlets and set aside.

In the same skillet, pour in the white wine, scraping the browned bits from the bottom to create a sauce. Let it simmer for a minute before pouring it over the cutlets. Serve immediately with lemon wedges.

When preparing saltimbocca, it's crucial to use high-quality ingredients, especially the prosciutto and sage, as they greatly influence the dish's flavor. Additionally, be careful not to overcrowd the skillet while sautéing the cutlets; this may lead to steaming rather than searing, which affects the final texture.

For a delightful twist, consider adding a splash of chicken broth to the wine sauce for added depth or experimenting with different herbs like thyme for a unique flavor profile. Enjoy your culinary adventure in making this classic Roman dish!

Final Thoughts

Don't forget to serve it immediately for that succulent texture.

For a delightful meal experience, consider pairing your dish with light sides like salads or roasted vegetables to balance the richness.

Additionally, you can streamline your cooking process by utilizing a versatile appliance like the Hamilton Beach Digital Steamers for effortless meal preparation.