Looking for a dish that embodies the rich flavors of Italian cuisine? This Saltimbocca alla Bolognese recipe is your ticket to a culinary adventure that will transport you straight to the heart of Italy. The combination of tender veal, aromatic sage, and savory prosciutto, all simmered in a robust Bolognese sauce, creates a meal that’s both comforting and indulgent.
Imagine biting into a perfectly cooked piece of veal, wrapped in salty prosciutto, with the earthy notes of sage enhancing every mouthful. The sauce, a hearty blend of tomatoes and red wine, adds depth and richness that pairs beautifully with the meat, making it a delightful choice for any occasion.
A Classic Italian Dish to Impress
Saltimbocca alla Bolognese is a dish that captures the heart of Italian cooking through its harmonious blend of flavors and textures. This recipe showcases tender veal cutlets, each wrapped in crispy prosciutto and enhanced by fragrant sage leaves. When paired with a rich Bolognese sauce, this meal becomes a delightful centerpiece for any dining occasion.
The careful layering of ingredients brings out the savory notes of the prosciutto while the sage adds a refreshing earthiness. Together, they are enveloped in the delightful embrace of the Bolognese sauce, creating a culinary experience that is both satisfying and elegant. Whether you’re hosting a dinner party or enjoying a cozy family meal, this dish is sure to impress your guests.
Preparing the Veal Cutlets
To start, it’s essential to achieve the right texture for the veal cutlets. Each cutlet should be gently pounded to a uniform thickness of about a quarter-inch. This process ensures even cooking and allows the flavors to meld beautifully.
Once you’ve prepared the cutlets, season them generously with salt and pepper. This step enhances the overall flavor of the dish and complements the other rich ingredients. The preparation lays the groundwork for a meal that is both rich and nuanced.
Assembling the Saltimbocca
The assembly of Saltimbocca is where the magic begins. Take each flattened veal cutlet and lay a slice of prosciutto atop it. The salty, savory flavor of the prosciutto balances perfectly with the delicate meat. On top of the prosciutto, place two fresh sage leaves, pressing them down gently to secure them in place.
This layering not only adds depth of flavor but also visual appeal to the dish. When cooked, the prosciutto crisps up beautifully, adding a delightful crunch that contrasts with the tender veal. The aromatic sage infuses the dish with a fragrant touch, elevating the tasting experience.
Cooking the Cutlets to Perfection
Cooking the assembled cutlets requires a bit of technique to ensure that each element shines. Heat a generous amount of olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the cutlets in the pan, prosciutto-side down.
Cook for a few minutes until they achieve a golden-brown color. This caramelization not only enhances flavor but also adds to the visual appeal of the dish. After flipping, allow them to cook on the other side briefly before moving on to the next step.
Creating the Rich Bolognese Sauce
Once the cutlets are nicely browned, it’s time to introduce the wine to the pan. Pour in dry white wine, allowing it to reduce while scraping up the flavorful bits from the bottom of the skillet. This step is crucial as it incorporates all those delicious flavors into the sauce.
After the wine has reduced, stir in the Bolognese sauce and let it simmer for a few minutes. The melding of the veal, prosciutto, sage, and sauce creates a complexity that is sure to tantalize the palate. This rich sauce serves as a luxurious blanket, enveloping the cutlets and transforming them into a comforting dish.
Serving with Style
When it’s time to serve, plate the Saltimbocca with a generous spoonful of the Bolognese sauce drizzled on top. This not only enhances the flavor but also makes for an inviting presentation. A sprinkle of fresh parsley adds a pop of color and a hint of freshness that balances the richness of the dish.
Accompany the Saltimbocca with creamy polenta, which provides a lovely base that complements the robust flavors of the meat and sauce. The combination of textures and flavors creates a delightful harmony that embodies the essence of Italian dining.
A Classic Italian Dish to Impress
This Saltimbocca alla Bolognese recipe features succulent veal cutlets layered with prosciutto and sage, simmered in a flavorful Bolognese sauce. The dish is a beautiful balance of savory and aromatic flavors, making it a fantastic choice for family dinners or special gatherings.
Ingredients
- 4 veal cutlets
- 4 slices of prosciutto
- 8 fresh sage leaves
- 1 cup Bolognese sauce (homemade or store-bought)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup dry white wine
- Fresh parsley for garnish
Instructions
- Prepare the Veal: Place each veal cutlet between two sheets of plastic wrap and gently pound to flatten to about 1/4 inch thick. Season both sides with salt and pepper.
- Assemble the Saltimbocca: Lay a slice of prosciutto on each cutlet, followed by two sage leaves. Press gently to adhere.
- Cook the Cutlets: In a large skillet, heat olive oil over medium heat. Add the prepared cutlets, prosciutto-side down, and cook for about 3-4 minutes until golden. Flip and cook for another 2-3 minutes.
- Add Wine and Sauce: Pour in the white wine and let it reduce slightly, scraping up any bits from the pan. Then stir in the Bolognese sauce and simmer for an additional 5 minutes.
- Serve: Plate the saltimbocca with the Bolognese sauce spooned over the top. Garnish with fresh parsley and enjoy!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4
- Calories: 350kcal
- Fat: 18g
- Protein: 27g
- Carbohydrates: 12g
