Jamie Magazine
By Anna Jones
Saltimbocca alla Romana
25 mins
Not Too Tricky
serves 4
About the recipe
Saltimbocca is thought to have been invented in Brescia, where the name loosely translates as ‘jump in the mouth’ – so you can be confident that it will taste great and the people you cook it for won’t be able to eat it fast enough.
Recipe From
Ingredients
4 x 150g higher-welfare veal escalopes
8 fresh sage leaves
8 slices of higher-welfare prosciutto
2 tablespoons unsalted butter
olive oil
1 good swig of marsala
1 lemon
Method
- Place the veal escalopes on a chopping board, leaving a little space between them. Cover with clingfilm and, using your fists or a rolling pin, bash them out until they are about 5mm thick, then discard the clingfilm.
- Season both sides of the flattened veal with a little black pepper (there’s no need for salt as the prosciutto is quite salty). Lay 2 sage leaves flat on each piece of veal, then place 2 pieces of prosciutto on top to cover the meat, and fold over the sides to neaten up.
- Heat a frying pan over a medium heat and add 1 tbsp butter and a drizzle of oil. Add 2 escalopes to the pan and fry for about 2 minutes on each side, until golden brown.
- When done, remove to a plate and cover with foil to keep warm. Fry the other 2 escalopes in the same way, then remove to the plate, cover with foil and set aside.
- Put the pan back on the heat, add the remaining butter and the marsala and simmer for 1 minute until you have a lovely sweet, glossy sauce.
- Serve the saltimbocca with pasta, polenta or boiled or roast potatoes, and cut the lemon into wedges for squeezing over.
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