Learn how to make authentic Saltimbocca alla Romana, a classic Roman dish that means “jumps in the mouth.” Tender veal cutlets are topped with prosciutto and fresh sage, then sautéed in butter and finished with a splash of white wine. Elegant yet simple, this traditional Italian recipe is bursting with flavor and perfect for a quick weeknight dinner or a refined meal to impress guests.
Start by laying thin slices of ve on a cutting board. Place one fresh sage leaf on each slice. Then top with a slice of pushcuto. Secure with a toothpick. In a pan, melt 2 tablesp of butter and 1 tbsp of olive oil. Cook the ve pushut side down first for about 2 minutes per side until golden and cooked through. Remove the ve and set aside. Delaze the pan with half a cup of dry white wine, scraping up the brown bits. Then let it reduce slightly. Return the ve to the pan briefly to coat in the sauce. Serve hot with a drizzle of the pan sauce. Salultimoka ala romana is savory, aromatic, and a true Roman classic that lives up to its name. It really jumps in the mouth.
Dining and Cooking