Saltimbocca Alla Romana is so good, that it literally “jumps into your mouth” – that’s what it means in Italian. The veal cutlet with prosciutto and sage is one of Rome’s most popular main dishes and an absolute classic in Italy’s capital. This traditional Roman dish is a true culinary gem, known for its elegant simplicity and bold flavors. In this video, we dive into the history and origins of Saltimbocca Alla Romana, uncovering the ingredients and techniques that make it a favorite in Italian households.
CHAPTERS
00:00 Intro
01:00 The ingredients
01:49 The cooking process
04:17 The origins
04:46 The sides
05:24 Outro
CREDITS
Report: Regina Niedenzu
Camera: Dirk Rensmann
Edit: Dirk Rensmann
Supervisising editor: Ruben Kalus
#saltimboccaallaromana #italianfood #italy
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23 Comments
It seems inappropriate to have an Australian female narrator, maybe it's just me.
My mum is Bresciana and dad Milanese. I'm glad this programme respected the origins of this dish 😂
If eating baby cows (calves) is part of your “culture”, it says a lot about your culture, or the lack thereof.
I wouldn’t use dry sage.
❤️ Italy
😋
Makanan apa ini ga ada bumbu2 lain.
Pdhl katanya Makanan khas.
its like a wet semi schnitzel
Google Veal… It's meat of baby calf… Disgusting
Excellent reporting by an Australian female narrator
Main dish of Rome, where christianity was born, is pig…LOL…tells you a bit about the truth…
Does the original traditional recipe call for cooking it in a mix of butter and olive oil? Does it specify a specific kind of white wine?
so visiting Rome this weekend(just to eat good food), and scouting the net for the best dishes 😛
This is the first time I see a bland Italian dish. This could be Italy's answer to Scandinavian & Dutch herring dishes.
disagree about the dried sage. It should always be fresh but use smaller leaves.
In my younger days as a journeyman cook, I worked in a good restaurant and prepared this many times a shift. We used fresh sage, but to lower cost, we used veal from the leg, butchered in house. Since it's tougher than loin, we would use a meat mallet to make escalopes, then lay the sage, then the prosciutto, then pound it all together to a uniform thickness. Salt and pepper, dredged and sauteed in olive oil and clarified butter, topped with Fontina, hit the pan with garlic and shallot, deglazed with marsala followed by good veal stock, reduced, finished with butter and plated. 40 years later, I can still go through the motions in my head and taste it. Guess I need to go to the local butcher shop now, I'm hungry!
I spent a month in Rome thinking why is their food mid compared to NYC Italian food, that is what happens when you rely on Google. I’ve never even heard of this smh.
Rome most famous: Gaius Iulius Caesar Knifed
I know some people don't like eating veal (my girlfriend at the event) but the one time I had it served at a wedding it was so delicious I still remember
I went to Rome on a pre packaged tour this was the first meal we got
I just got eye cancer
from reading the comments
I make this with turkey cutlet. Cheaper, rich enough to compliment the sauce, and no one gives you grief about baby animals. Also use a dry sherry and braise the prosciutto in the sauce, don't pin it to the meat. The flour makes a roux with the meat juice and sherry. Half and half on the fresh v dried sage, but I use dalmatian. The stuff in the video looked enemic, but it might just be veal and the wet veil of uncooked prosciutto
She's not Australian mate. I'm Australian, she's English.
As is so often the case, the thumbnail picture has nothing to do with the video, which I find terrible.