Saltimbocca alla Romana (veal slices with ham and sage): the original recipe
Saltimbocca alla romana are a second meat dish typical of roman cuisine! A tantalizing and fast dish that “jumps in the mouth” from how delicious it is.
Pellegrino Artusi described in his “La scienza in cucina e l’arte di mangiar bene “the famous Roman saltimbocca immediately after tasting them in Le Venete, a historic and renowned Roman restaurant of the late nineteenth century. It therefore seems that the saltimbocca recipe has rather ancient origins and rooted not only in popular cuisine, but also in the world of refined cuisine of the time.
- 6 thin slices of veal of excellent quality
- 3 large slices of raw ham to be divided in half or 6 small slices
- 6 fresh sage leaves
- 1 tablespoon of butter + 1 teaspoon for the cooking base
- 1 tablespoon of flour
- a cup of dry white wine
- black pepper (optional)
Take two slices of veal per person. Sprinkle over some salt and place on each slice a raw of ham and a sage leaf. Roll up the veal and close it with a toothpick.
Take a large pan and put the butter in then make it warm and roast both sides of the veal, than put half glass of white wine and water (mixed) , cover the pan and cook for 8 minutes over a live flame.
We suggest to serve the saltimbocca with a red merlot wine.