When it comes to Rome, one cannot help but be in awe of the complex layers that make up the city, from its rich history to its bustling streets. However, amidst all the grandeur, one aspect of Rome stands out for its simplicity – the food. Over the centuries, Roman cuisine has evolved from ancient times to the Renaissance period and beyond. Yet, the chefs have always managed to create a unique and flavorful experience unmatched by any other city. A great example of culinary excellence is the Saltimbocca alla Romana. Despite its complicated name, the recipe is quite simple, and the outcome is a delicious dish that will leave you wanting more.
Saltimbocca alla Romana
Prosciutto. Veal. Wine. It sounds like an entire dinner, right? Wrong. It’s the three main ingredients in this dish, which is probably one of Rome’s most beloved.
Serves 4
Prep time: 25 minutes
Cook time: 10 minutes
Ingredients
4 (5oz) veal cutlets
8 fresh sage leaves
4 thin slices sliced prosciutto
All-purpose flour, for dredging
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/4 cup Marsala wine
2 tablespoons unsalted butter
1/4 cup chicken stock
Lemon wedges
Procedure
Place the veal cutlets side-by-side on a large piece of plastic wrap. Lay another piece of plastic wrap over the top. Using a meat mallet, pound out each cutlet until they are about 1/4 inch thick. Remove the plastic wrap and place one piece of prosciutto and two sage leaves on each cutlet. Secure the prosciutto and sage with toothpicks. Pour about 1 cup of all-purpose flour into a bowl and mix in the salt and pepper. Dredge each cutlet in the flour and shake off excess.
Heat the olive oil and one tablespoon of the butter in a large sauté pan over medium flame. Add the cutlets, prosciutto side down, and cook until golden, about 3 minutes. Flip and cook on the other side for 2 minutes. Remove from pan and place on serving dish.
Add the Marsala wine to the sauté pan, stirring up the brown bits from the bottom. Allow the wine to reduce for about 3 minutes. Add the stock and remaining tablespoon of butter and cook for an additional 2 minutes. Season with salt and pepper before spooning over the veal. Garnish with lemon wedges and serve immediately.
