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Saltimbocca roman-style

  • 20 minutes
  • Easy
  • Second Courses
From the traditional cuisine of Rome comes a simple, tasty meat main dish.
It’s a quick recipe to prepare but one that’s sure to get raves, and authentic connoisseurs will love it.

Ingredients: Per 4 servings

  • 1 ¾ lb veal scaloppine
  • 6 oz ham
  • 1 ¾ oz butter
  • 3 ½ oz Marsala wine, dry
  • oz sage
  • salt and pepper to taste
  • brown stock to taste


Step 1

Cut the slices of veal and season with salt and pepper.

Saltimbocca roman-style - step 1

Step 2

Place a slice of ham and a sage leaf, after washing and drying it, into each slice.
Roll up and close with a toothpick.

Saltimbocca roman-style - step 2

Saltimbocca roman-style - step 3

Step 3

Flour the veal slices on bth sides.

Saltimbocca roman-style - step 3

Step 4

Place a large saucepan on the cooker so that it can contain all the slices, melt the butter, add the saltimbocca and brown for a few minutes on each side.

Saltimbocca roman-style - step 4

Step 5

Dilute the cooking liquid with dry Marsala wine, evaporate for a few minutes.

Saltimbocca roman-style - step 5

Step 6

Add a little veal broth and season to taste.

Saltimbocca roman-style - step 6

Step 7

Arrange the saltimbocca on a serving dish and cover with some of their own gravy.

Saltimbocca roman-style - step 7

Consigli dello chef:

The slices of meat should be floured at the last minute, just before being sautéed in the pan.
Take care not to burn the butter, as soon as it melts, toss the cutlets in it.
Before preparing the slices of meat with ham and sage, they should be lightly beaten and leveled.