Saltimbocca alla Romana
Preparazione 15 min · Cottura 12 min · Porzioni 4 · Difficoltà Facile
Procedimento
Pound the veal slices gently between parchment to an even half centimeter; nick the edges so they stay flat.
8 min
Lay a slice of prosciutto on each, a sage leaf in the center, and pin all three with a toothpick as if sewing a single stitch.
6 min
Dust the veal side only with the faintest veil of flour, if using.
2 min
Foam the butter in a wide pan over lively heat. Lay in the saltimbocca prosciutto-side down for 1 minute, then flip for 2 minutes more, in batches; never crowd.
8 min
Return all to the pan, pour in the wine, and let it bubble to a loose glaze, about 2 minutes, spooning it over.
2 min
Plate two per person, pan sauce over, pepper if you like. Eat while it still jumps.
I consigli della nonna
Consigli in cucina
Flat, not rolled. Rolled versions exist elsewhere and cook unevenly. The Roman stitch (meat, ham, sage, toothpick) cooks in three minutes and tastes of all three layers at once.
Salt almost nothing. Between prosciutto and pan glaze the seasoning is already written. Taste the sauce before you even look at the salt.
The same construction welcomes a splash of the veal’s own broth with the wine when you want more sauce for bread; Romans budget bread for this.
