Saltimbocca alla Romana
Saltimbocca alla Romana is a fantastic example of how Italian cooking makes the most of just a few ingredients. Thin veal, crisp air-dried ham, and fresh sage sizzle in a pan, soaking up a rich, creamy wine sauce. No need for complicated steps, just simple cooking that delivers delicious results.
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Ingredients
|
Veal inner thigh
|
8 slices |
|---|---|
|
Fresh sage
|
30 g |
|
Air dried ham
|
8 slices |
|
Salt
|
½ tsp |
|
Freshly ground black pepper
|
|
|
Flour
|
50 ml |
|
Butter
|
2 tbsp |
|
Dry white wine
|
100 ml |
|
Cooking cream
|
250 ml |
|
Veal stock
|
1 tbsp |
Selecting the best veal
For the best saltimbocca alla Romana, start with high-quality veal. The meat must be tender enough to stay soft and juicy. That is why the inner thigh is the best choice due to its delicate texture and ability to absorb the flavours well. When shopping, look for pale pink meat, which signals freshness. A little marbling helps keep it moist, but too much can make it chewy. Avoid cuts that are too lean, as they can turn dry when cooked.
Ideal veal thickness
To ensure evenly cooked veal, pound the meat until it is 5 mm thick. This keeps the meat delicate and prevents it from becoming tough. Use a rolling pin or a meat mallet, and cover the veal with cling film to avoid tearing and to help it maintain its shape.
FAQ: Questions about saltimbocca alla Romana
If you are looking for more details on saltimbocca alla Romana, check out our answers to common questions below.
What is saltimbocca alla Romana?
Saltimbocca alla Romana is a traditional dish from Rome made with veal, prosciutto (or sometimes air-dried ham), and sage, cooked in butter and white wine. The name saltimbocca means "jump in the mouth," referring to its intense taste. The veal is pounded thin, wrapped with prosciutto and sage, then quickly pan-fried before being simmered in a light sauce. It is often served with sautéed spinach or vegetables and remains a staple of Roman cuisine.
Can saltimbocca alla Romana be prepared in advance?
No, saltimbocca alla Romana is best served immediately to keep the veal tender and juicy. Preparing it in advance can affect the texture, making the meat tougher and prone to absorbing too much moisture, while the ham will lose its crispness, and the sage will lose its aroma.
How to store leftover saltimbocca alla Romana?
It is best to eat saltimbocca alla Romana fresh, as storing it is not recommended. However, if you need to keep leftovers, place them in an airtight container in the fridge for up to 2 days. When it is time to warm it up again, reheat gently in a pan over low heat to prevent the veal from drying out. Avoid freezing, as it can make the meat tough and dry while causing the sauce to separate, resulting in a grainy or watery texture.
Nutritional values
Nutritional value, per
634 Kcal
| Fibre | 1.2 gram fibers |
| Protein | 43.1 gram |
| Carbohydrates | 6.8 gram |
| Fat | 41.1 gram |
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Try traditional saltimbocca alla Romana
Traditional saltimbocca alla Romana proves that Italian cooking is so much more than just pizza and pasta. While widely associated with Roman cuisine and the Lazio region, some believe it may have originated in Brescia in northern Italy.
This recipe stays true to its roots, proving that great food does not need to be complicated. With a few simple steps, a quick sizzle in the pan, and you have a meal that feels effortlessly elegant without any fuss.
Tender veal with savoury ham and fresh sage
Veal, ham, and sage form the base of saltimbocca alla Romana, each contributing to its distinctive flavour. The veal stays tender as it cooks, soaking up the flavours of the ham and sage. Air-dried ham crisps up slightly, adding a delicate bite, while the sage infuses the meat with its peppery fragrance. These three ingredients have been a staple in Italian kitchens for generations, shaping a recipe that never loses its appeal.
Served with a creamy wine sauce
No plate of saltimbocca alla Romana is complete without a deliciously creamy wine sauce. Dry white wine introduces a bright acidity, while veal stock deepens it with a savoury backbone. The addition of cream mellows the flavour, resulting in a silky sauce that complements the meat. As it simmers, the sauce thickens, clinging to every piece of veal.
Enjoy a classic Italian experience
There is no need to wait for a special occasion to bring a little Italian charm to your table. Saltimbocca alla Romana fits any setting, from a cosy family dinner to a relaxed evening with friends.
For a complete Italian experience, serve it alongside sautéed spinach or chicory, roasted potatoes, or a simple salad dressed with olive oil and lemon. No matter the season, this classic always feels like the right choice.
If you want to stay in Italy for a bit longer, you have to try our savoury salsiccia pasta, creamy pasta with chanterelles, or cheesy mozzarella chicken.
Experiment with different variations
You can always tweak saltimbocca alla Romana to match your taste. Swapping veal for pork tenderloin creates a firmer bite and a stronger, more robust taste, while thinly sliced chicken breast results in a leaner, slightly sweeter alternative. Since chicken has a milder flavour, the saltiness of the air-dried ham comes through more clearly, making the overall taste feel sharper compared to the deeper flavour of veal.
If you want to experiment with herbs, replace sage with rosemary for a bolder, woodsy aroma or thyme for a more peppery and sweeter note. Basil gives a fresher, slightly sweet spin that softens the overall flavour.
