RomanItalian
Saltimbocca alla Romana
by Chef Max Mariola · 1.1M subscribers on YouTube
Classic Roman recipe: veal saltimbocca with sage, prosciutto (or culatello), butter and white wine. Creamy and tasty.
- Servings
- 2
- Difficulty
- easy
Ingredients
7 items- 280 gVitello da latte (noce o filetto)Veal loin or nut, sliced very thin
- Fresh SageFresh sage leaves
- Prosciutto crudo o culatelloThin slices; culatello can be used as substitute
- ButterButter, abundant
- Rice FlourRice flour for gluten-free version; alternatively use wheat flour
- Dry White WineDry white wine
- Extra Virgin Olive OilExtra virgin olive oil, a drizzle
Method
- Place a fresh sage leaf on each thinly sliced veal piece. Top with a slice of prosciutto or culatello, pressing lightly to adhere.
- Lightly dust the veal side with rice flour (or all-purpose flour for non-gluten-free version).
- In a large pan, heat abundant butter and a drizzle of olive oil over high heat.
- Place the saltimbocca in the pan and sear for 1-2 minutes per side, until golden brown and crispy on the edges.
- Pour in the white wine and let it sizzle, scraping up any brown bits. Cook until the alcohol evaporates.
- Add a knob of cold butter to the pan and swirl to melt, creating a creamy sauce.
- Serve the saltimbocca immediately, spooning the pan sauce over the top.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
