our Italian Cooking




Conversion Calculator !

Italian Recipes zzx012
Italian recipes cv01
anna maria volpi italian chef x01
Anna Maria Suggests

Extra-Virgin Italian Olive Oil

The Best Selection of Italian Extra-Virgin Olive Oil Choose among the finest. FREE SAMPLE !!

Balsamic Vinegar from Modena

Buy from the source Authentic Aged Traditional  Balsamic Vinegar from Italy

Imported Italian Olives

Sicily, Apulia, Lazio, Liguria, and More...The Best Selection of Succulent Italian Olives Oil

Infused Extra-Virgin Olive Oils

Spice up your dishes with Infused Flavored Italian Extra-Virgin Olive Oils. ALL NATURAL!

Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Read our
before using
our site
Linking Policy
Advertise with us
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map

site map



about us

Some More Hot Topics You'd Like to See adv.

HOME PAGE >> Guest Cooks >>

Saltimbocca are veal scaloppini prepared very simply by assembling together slices of tender veal, prosciutto, and fresh sage leaves.
“The name [saltimbocca] means ‘jump into the mouth’ the idea being that saltimbocca is so delicious that [it] prompts you almost by its own volition to pop a piece of it in without hesitating for an instant,” as Waverly Root, famous journalist and food writer describes them.
While there are many variations on Saltimbocca with the addition of cheese or Marsala wine, we opted for the simplest recipe, as it is cooked in Roman kitchens. (Keep your cooking simple.....)
Saltimbocca are very popular in Italy, but in the United States it is quite difficult to find a butcher who knows how to properly cut them.
Saltimbocca are thin slices of veal cut from the top round, and the slices should be cut across the vein of the muscles so that the fibers of the meat are short and the meat is tender.
If they are cut along the vein, as they usually are in the States, the meat curls and toughens while cooking.
To help prevent the meat from toughening, make the slices very thin and thump them with a meat pounder.
2 oz (60 gr) flour
4 veal scaloppini  slices,  about 1 lb (approximately 450 gr)
4 prosciutto slices,  approximately 3 oz (80 gr)
4 leaves of fresh sage
2 – 3 tablespoons extra-virgin olive oil
3 tablespoons (40 gr) butter
1/2 cup (120 cc) dry white wine
saltimbocca 02.jpg
Put the flour on a large plate and add a pinch of salt.
Dredge the veal slices in the flour, so that they are all well covered on both sides. Shake away the excess flour.
saltimbocca 04.jpg saltimbocca 05.jpg
Place on each slice of meat, a slice of prosciutto  ....
... and a leaf of fresh sage.
Secure the three together with a toothpick.
saltimbocca 06.jpg
In a large frying pan, put the oil and the butter, and turn the heat to medium. When the butter begins foaming, place the meat in the pan. Season with salt and pepper ...
saltimbocca 07.jpg
... and sauté gently on both sides until light brown.
saltimbocca 08.jpg
Add the wine, turn the heat to medium high, and let the wine evaporate. Place on individual plates, covering the slices with the sauce and serve warm.
saltimbocca 03.jpg saltimbocca xy01.jpg

Saltimbocca alla Romana

Veal Scaloppini with Prosciutto and Sage

How to Make Saltimbocca Traditional Roman Veal Scaloppini

Saltimbocca alla Romana