Saltimbocca alla Romana (Fried Veal Strips with Butter, Ham and Sage)
Saltimbocca alla Romana (Fried Veal Strips with Butter, Ham and Sage) is a traditional Vatican City recipe (based on a Roman original) for a dish of veal strips with ham and sage leaves cooked in a butter and white wine sauce. The full recipe is presented here and I hope you enjoy this classic Vatican City dish of: Fried Veal Strips with Butter, Ham and Sage (Saltimbocca alla Romana).
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This is a classic dish of thin pieces of veal topped with ham and sage that's fried to cook. This is a traditional Roman dish.
Ingredients:
400g very thin slices of veal
4 tbsp of plain (all-purpose) flour
100g ham such as Parma ham), thinly sliced
Sage leaves
60g butter
120ml dry white wine
Salt and freshly-ground black pepper, to taste
Method:
Cut the slices of veals into pieces about 8 x 5cm so they're all an even size.
Flour a baking tray large enough to hold the meat pieces in a single layer (or several smaller baking trays).
Arrange the meat slices on the baking sheet so that they are floured only at the bottom.
To each slice of veal add a piece of ham, slightly smaller than the size of the meat.
Sit a sage leaf in the centre and bind it to the meat and ham with a toothpick.
Heat oil over low heat in a large, heavy-based frying pan and once hot add the veal pieces (add them in a single non-overlapping layer) cooking in batches, if necessary. Fry over medium heat for about 40 seconds until it starts to brown.
Pour in 1–2 tablespoons of white wine and increase the heat slightly. Cook for about 60 seconds over medium heat, swirling the pan and making sure the sauce covers the surface of the meat. Repeat the cooking method with the remaining meat if necessary.
Arrange the cooked Saltimbocca on a warmed serving dish. Keep warm while you prepare the sauce.
Add a tablespoon of butter to the same pan and melt over low heat, mixing with the meat juices, until a creamy sauce forms. This will take a few seconds.
Pour the sauce over the hot Saltimbocca. Season to taste with salt and black pepper. Serve hot.
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