Saltimbocca alla Romana is a cherished Italian dish known for its elegant flavors and straightforward preparation. Translating to “jump in the mouth,” this dish combines tender veal, salty prosciutto, aromatic sage, and a delightful white wine sauce. It’s a favorite on many menus, including Richo’s, where it continues to captivate diners with its classic Roman allure.
Ingredients:
- 8 slices prosciutto
- 8 veal scallopini, thinly sliced and pounded
- Flour, for dredging
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 fresh sage leaves
- 1/2 cup dry white wine
- 1/4 cup chicken broth
- Salt and pepper, to taste
Step-By-Step Instructions:
- Prepare the Veal:
- Place one slice of prosciutto on each veal scallopini and gently pound it in with a meat pounder.
- Cooking:
- Heat the olive oil in a large sauté pan on medium-high heat.
- Dredge both sides of the veal scallopini in flour, shaking off any excess.
- Place them prosciutto-side down in the pan and cook for about 2 minutes on each side, or until lightly browned. Transfer the cooked veal to a warm plate.
- Prepare the Sauce:
- Drain the oil from the pan and return it to the heat.
- Add butter to the pan. Once melted, add the sage leaves and sauté for about a minute until fragrant.
- Deglaze and Simmer:
- Pour in the white wine, scraping the bottom of the pan to loosen any browned bits (fond).
- Add the chicken broth, salt, and pepper. Stir well and let the sauce simmer until it reduces by half.
- Finish and Serve:
- Return the veal scallopini to the pan, prosciutto-side up, and cook until heated through and coated with the sauce.
Nutrition Facts:
- Serving Size: 1 serving
- Calories: XXX
- Total Fat: XXg
- Saturated Fat: XXg
- Cholesterol: XXmg
- Sodium: XXXmg
- Total Carbohydrate: XXg
- Dietary Fiber: Xg
- Sugars: Xg
- Protein: XXg
Reviews:
- “Absolutely delicious! The flavors were spot on.”
- “A perfect dish for a special dinner. Everyone loved it!”
- “Simple ingredients but incredible taste. Will make again!”
Community Tips and Praise:
- Many home cooks recommend serving Saltimbocca alla Romana with sautéed spinach or roasted potatoes for a complete meal.
- Adjust the seasoning according to personal preference; some like to add a squeeze of fresh lemon juice for extra brightness.
Saltimbocca alla Romana is not just a meal; it’s a culinary journey to the heart of Rome. Whether you’re cooking for family or hosting a dinner party, this dish promises to “jump in the mouth” with its rich flavors and timeless appeal. Try Richo’s recipe today and experience the taste of Italy in your own kitchen. Buon appetito!
