Veal Saltimbocca alla Romana
Saltimbocca originated in Rome, but this quick and tasty secondi dish has earned a place at family dinner tables nationwide, and the name, meaning “jumps in the mouth,” is well deserved. Growing up, the Ruffoni children loved it with lots of sauce, served with a steaming pile of soft mashed potatoes. These days, sautéed green beans and buttery carrots are a more frequent pairing. While the traditional recipe calls for veal, you can substitute other meats, such as pork or chicken; just be sure to cut or pound the meat into very thin slices and check for doneness, adjusting the cooking time as needed.
- 8 veal scallops
- Kosher salt and freshly ground pepper
- 8 thin slices prosciutto crudo
- 8 to 16 fresh sage leaves
- 1/4 cup (1 1/2 oz./45 g) all-purpose flour
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 1 Tbs. extra-virgin olive oil
- 1 cup (8 fl. oz./250 ml) white wine
Using a meat pounder, pound the veal scallops to thin them out and season with salt and pepper. Top each veal scallop with a slice of prosciutto and 1 or 2 sage leaves, then secure the layers with a toothpick. Dust the underside of the veal with the flour.
In a large braiser over medium-low heat, melt the butter with the olive oil. Add the veal, floured side down, and sear until nicely browned, about 3 minutes.
Increase the heat to medium, add the wine and simmer to let the alcohol evaporate. Reduce the heat to low, cover the pan and cook until the veal is cooked through, 5 to 10 minutes. Keep checking the veal and add a little hot water if it starts to stick to the pan.
Taste the sauce and adjust the seasoning with salt and pepper. Serve immediately. Serves 4.
Recipe courtesy of the Ruffoni family