Saltimbocca alla Romana: Classic Roman Veal with Sage and Ham
#veal#ham#sage#white wine#Italian cuisine
Discover the authentic flavors of Rome with this traditional Saltimbocca alla Romana recipe. Tender veal slices layered with fragrant sage and savory ham, gently cooked in a creamy white wine sauce, create a deliciously elegant main course.
Ingredients extracted via AI
Ingredients
hamvealbuttersaltsageoilflourwhite winetoothpicks
Procedure generated via AI
Slice high-quality veal thinly, preferably from the leg or thigh for tenderness and flavor.
Finely chop dried sage to ensure it blends smoothly without interfering while eating.
Place some chopped sage on each veal slice, then top with a slice of mountain ham for a rich, distinctive taste.
Secure each veal and ham stack firmly with a toothpick to hold everything together during cooking.
Sprinkle some flour and mix gently to avoid lumps, creating a light coating that will help thicken the sauce (omit if gluten intolerant).
Heat extra virgin olive oil in a pan, add butter, and let them combine to form a creamy base for the sauce along with the flour.
Place the prepared veal slices in the pan, adding a bit more flour on top to develop a richer creaminess as they cook.
Pour in dry white wine to balance the flavors and prevent the dish from tasting too sweet.
Simmer the meat according to its thickness and type; adjust cooking time as needed, checking visually and tasting to ensure doneness.
Serve traditionally with finely shredded cabbage stewed with fennel and vinegar, or accompany with side dishes like potatoes, chicory, or beans. Avoid tomatoes as they do not complement this recipe well.