The Saltimbocca alla Romana are an iconic dish of Italian cuisine. Although their origin is attributed to northern Italy, it was Rome that popularized them and turned them into an authentic gastronomic jewel. Their name, which literally means “jumps in the mouth,” alludes to their explosion of flavors that conquer anyone.
This dish combines simple ingredients like meat, ham, and sage, with a quick and easy preparation technique that highlights their natural flavors. It is ideal for surprising your guests without complicating things too much in the kitchen.
Contents
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Main ingredients for the Saltimbocca alla Romana
Ingredients for 2 people
Preparation time: 5 minutes
Cooking time: 10 minutes
- 4 medium steaks (choose thin cuts for faster cooking).
- 10 fresh sage leaves.
- 4 slices of ham (opt for low-salt varieties to balance the dish).
- 3 tablespoons of wheat flour.
- 40 g of butter.
- 40 g of clarified butter (you can substitute it with 2 tablespoons of extra virgin olive oil).
- 1 splash of dry white wine.
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
Step-by-step preparation of the Saltimbocca alla Romana
Choose and prepare the meat
If the meat is not very tender, use a meat mallet to break the fibers. This ensures a softer texture, especially if you use budget-friendly cuts.
Assemble the Saltimbocca
Place a sage leaf on each steak and cover it with a slice of ham. If you prefer, secure the ingredients with a toothpick to keep everything in place during cooking.
Flour the steaks
Coat the steaks in flour, making sure to cover both sides. Shake off the excess flour to prevent the dish from feeling heavy. This step is essential for the sauce to thicken and for the steaks to brown correctly.
Brown the Saltimbocca
In a large skillet, heat the clarified butter or extra virgin olive oil. Cook the steaks on both sides over high heat until they are golden brown, ensuring they remain juicy. Remove them and set aside.
Prepare the sauce
In the same skillet, add the dry white wine and a few sage leaves. Let the alcohol evaporate while scraping the bottom to incorporate all the juices. Add the butter and let it melt, creating a shiny and aromatic sauce.
Serve and enjoy
Place the Saltimbocca on a plate and pour the sauce over them. Garnish with a few fresh sage leaves and remove the toothpicks before serving if you used them. The result will be spectacular!
Tips and variations for the Saltimbocca alla Romana
Meat alternatives
If you are looking for a lighter option, try this recipe with chicken or turkey breast. You can also experiment with more economical veal cuts, tenderizing them beforehand.
Choose a good ham
Opt for low-salt ham to avoid excess sodium in the dish. If you prefer to avoid pork, use bresaola or dried beef as an alternative.
Other typical Roman cuisine dishes you will love
- Stracciatella alla Romana: the Italian egg and cheese soup: A comforting and traditional first course that combines eggs and cheese in a delicious soup full of flavor.
- Roman-style Artichokes (Carciofi alla Romana): A typical side dish or appetizer of Roman cuisine, where fresh artichokes are prepared with aromatic herbs and olive oil, highlighting the best of the Mediterranean tradition.
Enjoy the Saltimbocca alla Romana!
This dish is perfect for a special dinner or for any occasion where you want to enjoy an authentic touch of Italian cuisine. The combination of intense flavors and its simple preparation make it an ideal option to conquer your guests.
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Enjoy your meal!
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The card
Saltimbocca alla Romana
An iconic dish of Italian cuisine. Its name, which literally means “jumps in the mouth,” alludes to its explosion of flavors that win anyone over.
Ingredients
- 4 medium-sized steaks of your preferred cut
- 10 fresh sage leaves
- 4 slices of prosciutto of your choice
- 3 tablespoons of wheat flour
- 40 g butter
- 40 g clarified butter or 2 tablespoons of extra virgin olive oil
- 1 a splash of dry white wine
Instructions
- First, if the meat is not very tender, give it a few taps with a meat mallet to break down the fibers a bit.
- Cover each steak with a sage leaf, a slice of prosciutto, and secure each saltimbocca with a toothpick so the ingredients don’t separate later.
- Dredge the saltimbocca in flour.
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In a skillet large enough to fit all the saltimbocca, heat the clarified butter and brown the saltimbocca on both sides over high heat. Remove the saltimbocca from the pan once browned, while keeping them juicy.
- Add the wine, the remaining sage leaves, the butter, and a little salt and pepper to the skillet and let the sauce reduce.
- Serve the saltimbocca with the sauce poured over the top.
Video
