Roman dish whose name literally means
Italian
Saltimbocca alla Romana
Traditional Saltimbocca alla Romana with ham and sage, authentic Italian recipe step by step.
- Italy
- MAIN COURSES
- Light
- High protein
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 34 g
- Carbohydrates 6 g
- Fat 24 g
Story behind the dish
Preparation
Saltimbocca alla Romana is a preparation from Italy with easy difficulty. Reserve about 25 minutes in total (15 for mise en place and preparation, 10 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 8 thin beef fillets.
- Have ready: 8 slices of Parma ham (prosciutto).
- Have ready: 8 fresh sage leaves.
- Have ready: 100 g of butter.
- Have ready: 100 ml of white wine.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Place a sage leaf on each beef fillet and cover with…
Place a sage leaf on each beef fillet and cover with a slice of Parma ham, pressing lightly or holding with a toothpick. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Lightly flour each piece on the meat side.
Lightly flour each piece on the meat side. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Melt butter in a large frying pan and cook the fillets with the…
Melt butter in a large skillet and cook the fillets ham side down first, 2 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Carefully flip over and cook for 1-2 more minutes on the other side.
Carefully flip over and cook for 1-2 more minutes on the other side. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Remove the meat and reserve
Remove the meat and set aside, pour the white wine into the same pan and let it reduce, scraping the juices from the bottom. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Pour the reduced sauce over the meat and serve immediately.
Pour the reduced sauce over the meat and serve immediately. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- You don't salt the meat before cooking, Parma ham already provides enough saltiness.
- Cooking should be very quick, it is a light skillet dish, not a stew.
Variations
- Chicken saltimbocca instead of beef.
- Version with marsala instead of white wine.
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