A quick, delicious, and rustically gorgeous dish from Italy, saltimbocca translates to ‘leap into the mouth’, a fitting definition!
Boiled, mashed, or lovely roasted potatoes are easy accompaniments with the saltimbocca, but a salad or sautéed spinach also work well.
The simplicity of the dish and absence of the usual array of spices means that it's worth using good quality beef and fresh sage.
Using pasta to secure the whole dish eliminates the need for toothpicks which means no waste (as you can eat the pasta!) and absolutely no chance of forgetting that it's there, an especially good thing for children.
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- 4 slices of thin veal steaks about 80 grams each. Cut into half to make 8 slices
- ½ tsp ground black pepper
- 8 slices prosciutto
- 8 sage leaves
- 2-3 tbsp all-purpose flour
- 3 tsbp olive oil
- 3 tbsp or 50 grams butter
- ¾ cup white wine
- Pinch of salt
For the meat
- Season the meat with ground black pepper. No salt needed as the prosciutto is salty.
- Place a slice of prosciutto ham on top of the meat, add a sage leaf on each slice, and secure with toothpick (I used uncooked dried spaghetti).
- On a plate, spread the flour and dip and coat one side of the meat in the flour (the non-prosciutto side only).
- Heat the oil on medium heat in a medium frying pan and fry each side for 1-2 minutes until the prosciutto is crispy. When it is done, remove the meat from the frying pan onto a plate and continue to fry the other slices of meat.
- Once all the slices of meat have been fried.
- Using the same frying pan, add butter and white wine and season with salt.
- Add all the fried meat and cook over low heat for about 3-4 minutes until the sauce has thickened.
- Serve hot with boiled or mashed potatoes.