Saltimboca

Saltimboca

This Roman classic ‘saltimboca’ is so delicious it will “Jump in Your Mouth”. Meat covered in ham, butter, wine and seasoned with sage.

I discovered this dish on a visit to Rome and i fell totally in love with it. It was such simple a meal on the plate but the saltimboca flavour was everything. I always stand by the fact that sometimes the simplest meals are the most satisfying.

Ingredients

  • Thinly sliced veal fillets
  • Italian prosciutto or serrano ham
  • Butter
  • White wine
  • Oil
  • Sage

Method

Lay the meat on a board with a greaseproof paper on top and roll it out to quickly tenderise it.

Grab the ham slices and wrap several slices around the meat laying a sage leave in between the meat and the ham.

In a frying pan, melt a generous dollop of butter together with olive oil. Once melted and bubbling away, Grab the meat and lay it on the pan, cook for 2 minutes and flip, spooning the butter sauce over the meat as it cooks.

After your first flip, pour a splash of white wine and cook the other side of the fillet.

Just before it’s ready, season with a bit of sage and transfer to a plate. Finally squeeze some fresh lemon over the meat before eating. Enjoy!

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Saltimboca

Saltimboca

5 from 1 vote
This Roman classic ‘saltimboca’ is so delicious it will “Jump in Your Mouth”. Meat covered in ham, butter, wine and seasoned with sage.
Cook Time30 mins
Course: Main Course
Cuisine: Italian, Mediterranean
Servings: 2
Author: Mama Lotties

Ingredients

  • Thinly sliced veal fillets
  • Italian prosciutto or serrano ham
  • Butter
  • White wine
  • Oil
  • Sage

Instructions

  • Lay the meat on a board with a greaseproof paper on top and roll it out to quickly tenderise it.
  • Grab the ham slices and wrap several slices around the meat laying a sage leave in between the meat and the ham.
  • In a frying pan, melt a generous dollop of butter together with olive oil. Once melted and bubbling away, Grab the meat and lay it on the pan, cook for 2 minutes and flip, spooning the butter sauce over the meat as it cooks.
  • After your first flip, pour a splash of white wine and cook the other side of the fillet.
  • Just before it’s ready, season with a bit of sage and transfer to a plate. Finally squeeze some fresh lemon over the meat before eating. Enjoy!
5 1 vote
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