Authentic Saltimbocca alla Romana Recipe
Saltimbocca alla Romana is a classic Italian dish that brings the flavors of Rome right to your kitchen. This recipe features tender veal, fresh sage, and prosciutto, creating an irresistible combination that is sure to impress your family and friends. Perfect for a special dinner or a cozy family meal, this dish is rich in flavor and tradition.
Imagine savoring each bite of this succulent dish, where the savory notes of prosciutto pair beautifully with the aromatic sage. It’s a culinary experience that transports you straight to the heart of Italy, making your taste buds dance with joy. This Saltimbocca alla Romana Recipe is not just about cooking; it’s about creating a memorable meal that brings people together.
Traditional Saltimbocca alla Romana
This iconic dish features tender veal cutlets expertly wrapped in prosciutto and fresh sage leaves. The preparation enhances the vibrant flavors, making each bite a delight.
To achieve the perfect Saltimbocca alla Romana, the veal is pan-seared to create a rich, golden crust, locking in the juices while complementing the savory prosciutto. The fresh sage adds an aromatic touch, elevating the overall flavor profile.
Perfect Pairings
Complementing the Saltimbocca is a drizzle of white wine sauce that adds depth and brightness to the dish. This sauce is made by deglazing the pan after searing the cutlets, which captures all the delicious browned bits.
On the side, creamy polenta provides a comforting base that perfectly balances the savory notes of the main dish. Sautéed green beans add a pop of color and crunch, creating a well-rounded plate that appeals to the eye and palate.
Serving Suggestions
Presentation is key when serving Saltimbocca alla Romana. A white plate enhances the vibrant colors of the dish, showcasing the golden veal, crisp prosciutto, and fresh green sage leaves.
Drizzling the white wine sauce over the cutlets brings an elegant touch, inviting guests to savor this Italian culinary delight. The combination of textures and flavors promises a memorable dining experience.
Culinary Techniques
Mastering the technique of preparing veal cutlets is essential for this recipe. Pounding the meat to an even thickness ensures uniform cooking, preventing any pieces from becoming dry or tough.
Securing the prosciutto and sage with toothpicks or kitchen twine not only keeps everything together during cooking but also adds to the dish’s visual appeal. This simple step contributes to the overall presentation and ensures that every bite delivers the intended flavor combination.
Nutritional Highlights
Each serving of Saltimbocca alla Romana is packed with protein, providing around 30 grams per portion. The dish is relatively low in carbohydrates, making it a great option for those looking to enjoy a hearty meal without excess carbs.
With an approximate calorie count of 320, this recipe offers a satisfying yet balanced dining experience. The combination of veal, prosciutto, and sage comes together to deliver a dish that is both nourishing and indulgent.
Creating Memorable Meals
Cooking is not just about following recipes; it’s about creating memorable experiences. Saltimbocca alla Romana is ideal for special occasions or cozy family dinners, bringing loved ones together around the table.
As you prepare this dish, the aromas of the sizzling veal and fragrant sage will fill your kitchen, setting the stage for a delightful meal. This Italian classic speaks to the heart of home cooking, inviting you to share in its rich flavors and traditions.
Traditional Saltimbocca alla Romana
This Saltimbocca alla Romana is a delightful dish featuring tender veal cutlets wrapped with prosciutto and fresh sage. The meat is pan-seared to perfection and finished with a splash of white wine, resulting in a dish that is both savory and aromatic. Each bite delivers a burst of flavor that is simply mouthwatering.
Ingredients
- 4 veal cutlets, about 150g each
- 4 slices of prosciutto
- 8 fresh sage leaves
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- Salt and pepper to taste
- Toothpicks or kitchen twine for securing
Instructions
- Prepare the Veal: Place each veal cutlet between two sheets of plastic wrap. Gently pound with a meat mallet until about 1/4 inch thick.
- Assemble the Saltimbocca: Lay a slice of prosciutto on each cutlet, followed by 2 sage leaves. Secure with toothpicks or tie with kitchen twine.
- Sear the Cutlets: Heat olive oil in a large skillet over medium-high heat. Add the prepared cutlets and cook for 3-4 minutes on each side until golden brown.
- Deglaze the Pan: Remove the cutlets and set aside. Pour the white wine into the skillet, scraping up any browned bits from the bottom. Let it simmer for a couple of minutes.
- Finish the Dish: Return the cutlets to the pan, cooking for another minute to soak up the flavors. Season with salt and pepper to taste.
- Serve: Plate the Saltimbocca and drizzle with the pan sauce. Enjoy with a side of sautéed vegetables or creamy polenta.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 18g
- Protein: 30g
- Carbohydrates: 2g