Saltimbocca alla romana recipe from of 08-09-2008 [Updated on 06-03-2017]
The saltimbocca alla romana, are a second dish typical of Lazio cuisine, it is a kind of open veal rolls stuffed with raw ham and sage.
The original recipe to prepare the saltimbocca alla romana it is very simple to make and owes its name to the palatability of the preparation, which would "jump" from the goodness from the plate to the mouth. The funny thing is that in Naples for Saltimbocca we mean quite another thing, in my part this name is given to a kind of elongated sandwiches made of pizza bread and stuffed with ham, mozzarella or whatever else you like.
Girls, Saturday was my dad's birthday as well as my parents' anniversary and my father decided to celebrate in Sciarrera, the place where I got married ... oh my, what a thrill when Ivano and I went down those stairs * _ * it was a beautiful evening :)
In addition to going to Sciarrera, Saturday I finally prepared a little thing ... who guesses what it is? I have not yet had the opportunity to arrange the photos and write the recipe but ... finally the Catalan cream is ready, hurray!
How to make saltimbocca alla romana
Arrange a slice of raw ham on each slice of veal.
Wash and dry the sage; place two sage leaves on each slice of veal and stop each saltimbocca with two toothpicks.
Put the butter in a non-stick pan and when it is bubbling, add the saltimbocca, placing them on the side with the ham and sage.
Brown them for a couple of minutes on each side then blend with a little white wine.
Season the saltimbocca alla romana with salt and pepper and serve them on plates with the cooking juices.