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Saltimbocca is a Roman recipe. Saltimbocca gets its taste from vela cutlets mixed with flour and ham, flavored with marsala. Saltimbocca is inspired by many food joints all over the world.
  Thinly sliced veal cutlets 4 Large
  Salt To Taste
  Pepper To Taste
  Flour 2 Tablespoon
  Ham slices 4 Large, uncooked (Very Thin)
  Fresh sage leaves 4
  Olive oil 1 Tablespoon
  Marsala 150 Milliliter (1 Small Glass)

Place veal slices on a cutting board and beat until very thin with a meat hammer; divide each slice into 2 or 3 pieces.
Season meat with salt and pepper and dredge with flour.
Cut the ham into pieces the same size as veal.
Place a sage leaf on each piece of veal and top with a slice of ham.
Secure with wooden pick.
Heat several tablespoons olive oil in skillet; add the meat and saute slowly until golden brown on both sides.
Remove meat to heated platter and keep warm.
Scrape drippings from bottom of pan; add the wine and simmer gently several minutes.
Pour over the meat.
Serve with tried semolina slices.
To prepare semolina: Cook semolina (or cornmeal) with milk until very thick.
Season with salt and turn into a small loaf pan or spread on a shallow plate.
Allow to chill until firm, then turn out onto cutting board and slice 1/2 inch thick.
If chilled on a platter, turn onto board and cut into rectangles.
Coat with bread crumbs and fry in hot oil (or other shortening) until golden.

Recipe Summary

Main Dish

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Saltimbocca Recipe