Saltimbocca alla Romana

Saltimbocca alla Romana

By
From
Meat
Serves
4
Photographer
Dean Cambray

Saltimbocca means ‘jump in the mouth’, which I can only assume refers to the vibrant flavours of the pancetta, sage and wine. Saltimbocca are very easy to prepare and are a great example of quick-cooking at its best. You can either buy a whole piece of veal and cut it into thin slices yourself, or buy scaloppine from the butcher. Personally, I don’t like the scaloppine to be hammered so thin that there is nothing to chew on, and worse still, they dry out. Keeping them about 1 cm thick means they’ll be moist and juicy.

Ingredients

Quantity Ingredient
12 veal scaloppine, about 10 cm x 1 cm thick
salt
freshly ground black pepper
12 sage leaves
12 slices pancetta
3 tablespoons olive oil
1 garlic clove, crushed, but left whole
1/2 cup white wine
75g butter
2 tablespoons sage, chopped
1/4 cup parsley, chopped

Method

  1. Lay the veal scaloppine out on your work surface. Season lightly, then top each with a sage leaf and a slice of pancetta and flatten gently with a meat mallet or the back of a heavy knife. I find this is all you need to do to keep everything together, but feel free to secure them with a toothpick if you prefer.
  2. Place the oil and garlic in a large, heavy-based frying pan and heat very gently. Once the garlic starts to colour, remove it from the pan. Increase the heat to medium and add 4 scaloppine to the pan, pancetta-side down. Fry for 2 minutes until golden brown, then turn and fry for 2 minutes on the other side. Transfer to a warm plate while you cook the remaining scaloppine.
  3. Tip out any oil from the frying pan then add the wine and bubble vigorously until reduced by half. Add the butter and chopped sage to the pan and simmer for a minute or two until the butter has melted to form a thick, shiny sauce. Stir in the parsley and spoon over the saltimbocca.
Tags:
Meat
Adrian
Richardson
La
Luna
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