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Saltimbocca alla Romana by Master Chef Gianluca Deiana Abis

Salti in bocca alla Romana
Salti in bocca alla Romana

Ingredients

  • 4 veal scaloppine (thin slices of veal, about 100g each)

  • 4 slices of prosciutto crudo (thinly sliced)

  • 8 fresh sage leaves

  • 50g butter

  • 100ml dry white wine

  • Salt and freshly ground black pepper (to taste)

  • Olive oil (for searing)



Instructions

Step 1: Prepare the Veal

  1. Place each veal scaloppine between two sheets of plastic wrap or parchment paper and gently pound them with a meat mallet until they are even and thin (about 1/4 inch thick).

  2. Season the veal lightly with salt and freshly ground black pepper.

Step 2: Assemble the Saltimbocca

  1. Lay a slice of prosciutto on each veal scaloppine.

  2. Place two sage leaves on top of the prosciutto.

  3. Secure everything in place by either using a toothpick or gently pressing down the prosciutto to adhere to the veal.

Step 3: Sear the Saltimbocca

  1. Heat a large pan over medium-high heat. Add a tablespoon of olive oil and 25g of butter.

  2. Once the butter is foaming, place the veal (prosciutto and sage side up) in the pan. Sear for about 2-3 minutes on each side until golden and slightly crispy.

  3. Remove the veal from the pan and set aside.

Step 4: Deglaze the Pan and Create the Sauce

  1. In the same pan, add the white wine to deglaze, scraping up any browned bits left from the veal.

  2. Let the wine cook for 1-2 minutes until it reduces slightly, then add the remaining butter (25g). Stir until the sauce becomes smooth and glossy.

Step 5: Finish Cooking

  1. Return the veal to the pan with the sauce, and cook for another 1-2 minutes, basting with the sauce. This will allow the veal to finish cooking and absorb the flavors.

Step 6: Serve

  1. Arrange the veal on a serving plate and spoon the sauce over the top.

  2. Garnish with additional sage leaves if desired. Serve immediately.



Chef’s Tip: For an extra touch of flavor, use aged prosciutto crudo and ensure the veal is tender and fresh. The combination of sage, prosciutto, and white wine sauce is key to bringing this classic Roman dish to life.

 

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