saltimbocca
Next Dish: Ema Datshi
Saltimbocca is a traditional Italian dish, typically made from veal, prosciutto and sage, rolled together and cooked in dry white wine and butter. The name "Saltimbocca" is Italian for "jumps in the mouth," alluding to its rich and appealing flavor. The dish is most commonly associated with Rome in Italy's Lazio region, but variations exist across the country and beyond. Despite its simplicity, Saltimbocca is considered a staple of Italian cuisine due to its distinctive and robust flavor profile.
Recipe
Ingredients:
4 veal cutlets (about 4 ounces each)
4 thin slices of prosciutto
4 fresh sage leaves
1/2 cup of flour for dredging
Salt and pepper to taste
2 tablespoons of olive oil
1/2 cup of dry white wine
1/2 cup of chicken broth
2 tablespoons of butter
Instructions:
Lay out the veal cutlets on a cutting board. Season each piece on both sides with salt and pepper.
Place a sage leaf on top of each cutlet, then lay a slice of prosciutto on top of the sage. Secure the prosciutto and sage to the veal with toothpicks.
Dredge each piece of veal in flour, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat. Add the veal to the skillet, prosciutto-side down, and cook until the prosciutto is crisp, about 3 minutes.
Flip the veal over and cook on the other side until just cooked through, about 2 minutes more. Remove the veal from the skillet and set aside.
Add the wine to the skillet, scraping up any browned bits from the bottom of the pan. Let the wine simmer until it is reduced by half, about 3 minutes.
Add the chicken broth to the skillet and let it simmer until it is reduced by half, about 5 minutes.
Remove the skillet from the heat and swirl in the butter until it is melted and the sauce is thickened.
Pour the sauce over the veal and serve immediately.