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How to make Saltimbocca Alla Romana

The very Enticing Saltimbocca Alla Romana. If you wish for a simple and light meat as a meal or a snack, this is for you! Have this in your table. This would certainly make you full without over stretching your stomach. 



  • 2 large veal scallopini of veal – well pounded, 2 per person
  • 1 fresh sage leaf – for each scallopini
  • 2 garlic cloves
  • ½ cup dry white wine
  • 1 thin slice of prosciutto – for each scallopini
  • ½ stick of butter
  • 4 tbs flour


  1. Make a sandwich with one scallopini and one slice of prosciutto, putting a sage leaf in between. Flour them on the meat side only.
  2. In a frying pan, melt the butter and add the garlic.
  3. Sauté the scallopini first on the prosciutto side.
  4. After you have sautéed the scallopini on the other side for about 1 minute, add the wine to the pan.
  5. Let it thicken a bit.
  6. Your Saltimbocca Alla Romana is now ready to be served!

Note: Spinach sautéed in a little olive oil and chopped garlic is the traditional side dish for saltimbocca.


Buon Mangiata!

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