Didn't have any sage, but it was fine without it. With a short ingredient list, traditional veal saltimbocca—also called veal scaloppine or saltimbocca alla Romana—is remarkably simple to make. Meaning literally “to jump in mouth,” saltimbocca is an iconic Roman dish traditionally made with veal, With a short ingredient list, traditional veal saltimbocca—also called veal Modern variations include lightly flouring the meat, adding mozzarella, or even using chicken, turkey, or pork instead of veal.If you want to follow the more traditional methods, cook the scaloppine in a Sucs are those little brown bits that form on the bottom of the pan when you cook meat, and they contain a lot of concentrated, rich flavor.These will be important when you make the sauce. That way it will truly be delicious !To save money, you can swap out veal for turkey medallions. !Fantastic recipe... so easy and delicious beyond your wildest imagination! Leaving the The order of the ingredients depends on preference. I miniaturized the saltimbocca rolls for a cocktail party. My husband on the other hand raved about it.This was absolutely wonderful - my husband ate the leftovers two days in a row after the night I made it. I made the rolls about bit-size, made them ahead, and placed them in a baking dish topped with the sauce. My only tip would be to pay close attention to the 2-3 minutes per side of browning. Highly recommended!!! Be careful not to leave it too long, or the prosciutto will harden.Flip each piece over and brown for another minute or so. I also inluded spinanch and fresh mozzarella on top.This is a wonderful dish! There are pros and cons to both methods. I did do a little improvising, however. Trim any connective tissue and loose meat off of the veal scallops, then pound them thinly between two sheets of wax paper or plastic wrap.Lay a thin slice of prosciutto and one sage leaf on top of each veal scallop, securing all of the layers together with a wooden toothpick. What is Veal Saltimbocca? The flavors were wonderful. Place 1 slice of prosciutto atop each veal scallop. This was nothing short of amazing. About 1/8 to 1/4 inch is ideal, as this allows the scaloppine to cook quickly without drying out.Although our recipe gives instructions for cooking the veal saltimbocca flat, others call for rolling up the layers.


Always use Fresh Sage leaves and to balance the sauce add 1/2 cup heavy cream and simmer 'til it thickens. Top each with 1 prosciutto slice and 1 sage leaf. When I was ready to serve, I tossed the whole thing in the oven just to heat through. Allow to reduce 1 to 2 minutes and then place proscitto, red pepper, and fresh mozzarella cheese on each piece of veal. Bring it to a boil, then cook for two to three minutes or until the sauce is reduced. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm. Allow veal to cook on each side for about 35- 40 seconds. I ended up putting in a bit of brown sugar and just a slight bit of rosemary and thought it worked well.Gruyere is also a nice cheese and adds a different flavor. Season to taste with salt and pepper. I omitted the flour. Will definitely make again for a special occasion because of the WOW factor!Can't imagine not using veal for this recipe. Placing the sage leaf on top of the prosciutto allows its flavor to mix better with the sauce. Modern recipes suggest to add the wine when cooking the meat, which improves the flavor, especially when using a nonstick pan.Homemade veal saltimbocca alla romana ready to be cookedAlthough typically attributed to Rome, veal saltimbocca may actually have originated in Brescia, in northern Italy, where prosciutto comes from.It then migrated to Rome with the movement of the shepherds who first settled in the seven hills and  became some of Rome’s original founders.The use of butter and the act of deglazing the pan are also uncharacteristic of traditional Roman cuisine.In contrast to this simple entrée, the food of ancient Rome contributed to a more gluttonous dining experience.In fact, ancient Rome was infamous for its rich aristocrats hosting decadent banquets.Lasting several days, these feasts sometimes consisted of as many as a hundred different courses.Veal saltimbocca is great with a green vegetable side, such as Some more modern versions of the recipe even recommend serving veal scaloppine with pasta and The ideal wine pairing is a red, fruity wine such as pinot noir, barbera, or rioja.


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