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Saltimbocca alla Romana is a classic Italian dish that beautifully combines flavors and textures, making it a favorite among food lovers. This traditional recipe hails from Rome and features tender veal cutlets layered with prosciutto and fresh sage, all cooked to perfection. Whether you’re hosting a dinner party or simply want to treat yourself to a delicious meal, this Saltimbocca alla Romana recipe is sure to impress. With its rich flavors and elegant presentation, it’s a dish that embodies the essence of Italian cuisine.
Ingredients
- 4 veal cutlets (about 150g each)
- 4 slices of prosciutto
- 8 fresh sage leaves
- 1/2 cup dry white wine
- 1/4 cup unsalted butter
- Salt and pepper to taste
- Toothpicks or kitchen twine for securing
Instructions
Step 1: Prepare the Veal
Begin by gently pounding the veal cutlets to an even thickness, about 1/4 inch thick. This ensures that they cook evenly and remain tender. Season both sides of the cutlets with salt and pepper.
Step 2: Assemble the Saltimbocca
Lay a slice of prosciutto on each veal cutlet, followed by two sage leaves. Use toothpicks or kitchen twine to secure the prosciutto and sage to the veal, ensuring that they stay in place during cooking.
Step 3: Sear the Cutlets
In a large skillet, melt the butter over medium heat. Once the butter is foamy, carefully add the prepared veal cutlets to the skillet, prosciutto side down. Cook for about 3-4 minutes until the prosciutto is crispy and golden brown.
Step 4: Flip and Deglaze
Flip the cutlets and cook for an additional 3 minutes. Once cooked, remove the cutlets from the skillet and set them aside on a plate. Pour the white wine into the skillet to deglaze, scraping up any browned bits from the bottom. Let the wine simmer for a couple of minutes to reduce slightly.
Step 5: Serve
Return the veal cutlets to the skillet, spooning the sauce over them. Allow them to warm through for about 1 minute. Serve immediately, garnished with additional sage leaves if desired.
FAQs about Saltimbocca alla Romana
What is Saltimbocca alla Romana?
Saltimbocca alla Romana is a traditional Italian dish made with veal cutlets, prosciutto, and sage, typically cooked in white wine and butter.
Can I use chicken instead of veal?
Yes, you can substitute chicken cutlets for veal if you prefer. The cooking time may vary slightly depending on the thickness of the chicken.
What should I serve with Saltimbocca alla Romana?
This dish pairs well with a variety of sides, such as sautéed vegetables, creamy polenta, or a simple arugula salad.
Can I make Saltimbocca ahead of time?
While it’s best served fresh, you can prepare the cutlets and assemble them ahead of time. Just cook them right before serving for optimal flavor and texture.
Is Saltimbocca alla Romana gluten-free?
Yes, the traditional ingredients in Saltimbocca alla Romana are gluten-free. However, be sure to check any additional ingredients or sauces you may use.
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