Host Recipe: Debora’s Saltimbocca alla Romana

Learn to make the dish that literally means ” jump in the mouth.”

Host Debora from Rome shares that comfort food looks different in every region of Italy. In the North comfort is the hearty soups and creamy risotto; while lasagna and tortellini cover the center. Spaghetti and pizza are favorites in the South (and a bit in the center too)! Orecchiette with broccoli is seen across the tables in the region of Puglia, and the Arancini bites in Sicily.

Still, to Debora, comfort food can be any dish that reminds you of the most beautiful moments of your life. To her, it’s Saltimbocca alla Romana – or veal wrapped with prosciutto and sage. The author Pellegrino Artusi talks about the dish in his famed cookbook Science in the Kitchen and the Art of Eating Well. The word saltimbocca means “jump in the mouth” and by the end of the 19th century, it was known to be the first street food.

Veal saltimbocca. Traditional, Roman dish with prosciutto and sage.

Saltimbocca allla Romana is a typical Roman dish that’s very simply to prepare. My nanny taught me how to make this dish and when I eat, I feel like a teenager again!

Host Debora

Ingredients

  • 6 Veal scaloppine
  • 6 Slices prosciutto
  • 6 Leaves fresh sage
  • 1 1/2 Tps Butter
  • White wine
  • Flour
  • Salt – to taste
  • Pepper – to taste
  • * Toothpicks to serve

Instructions

  1. Take your veal and sprinkle one side with salt and pepper.
  2. Place 1 prosciutto slice and 1 sage leaf on top of each veal and secure it with a toothpick.
  3. Melt 1 1/2 tablespoons butter in a heavy large skillet over high heat until foaming.
  4. Place veal in skillet in a single layer, prosciutto side down, until brown, about 1 minute.
  5. Using a spatula, carefully turn veal over, keeping sage leaf intact. Cook until brown (about an additional 1 minute).
  6. Lift the skillet with the saltimbocca off the heat. Add wine enough to lightly coat the pan.
  7. Return the skillet to the fire and cook over high heat until liquid is reduced by 1/3, scraping up browned bits, about 2 minutes.
  8. Transfer veal to the platter, pour the sauce over and serve.

Buon appetito!

Learn more about host Debora and her experiences in Rome here.

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