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Saltimbocca alla Romana
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Ingredients for 4 servings: 
No.4: Slices of veal meat 
No.4: Slices of raw ham
To taste: Sage 
30 g: Butter 
1 glass: White wine
To taste: 00 type wheat flour
To taste: Salt
To taste: Cornstarch
  • Arrange 3 small pieces of sage on each veal slice and cover with raw ham
  • Flour the saltimbocca on both sides
  • Put little extra virgin olive oil in the pan and cook the saltimbocca on the side of the ham for about 5 minutes
  • Remove the slices, deglaze with white wine, wait for the alcohol to evaporate, add the butter and salt
  • Melt a teaspoon of cornstarch in some cold water, and pour the mixture into the pan, put the slices again and wait for the white wine sauce to be properly reduced