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.
Saltimbocca alla Romana is an Italian dish consisting of thin cuts of veal (or chicken or pork if you prefer) wrapped in prosciutto with sage leaves.
This Roman bistro dish is made more accessible with pounded chicken thighs for extra juicy flavour. Tender quality prosciutto and fresh sage leaves are wrapped around the the thighs and then everything is sautéed till crispy. Finish with a sage wine sauce for a brilliantly easy weekday meal that is totally company worthy.
Savor the "Roman Rhapsody: Saltimbocca alla Romana," a symphony of flavors worthy of the Eternal City itself. This classic dish, whose name translates to 'jumps in the mouth,' promises an experience that's nothing short of divine. Tender veal escalopes, wrapped with fragrant sage and salty prosciutto, are lightly sautéed to create a golden crust while preserving a succulent interior. A splash of white wine deglazes the pan, melding into a velvety sauce that drapes the meat in a robe of flavor.
Recipe video above. This rustic Italian classic is fabulously quick to make thanks to thin slices of veal that cook in 2 1/2 minutes flat. Traditionally made with veal, Saltimbocca is also excellent with chicken or beef. The trick to a great Saltimbocca sauce is to slowly melt in cubes of cold butter by swirling the pan off the heat. This thickens the sauce and makes it luxuriously silky. It's a stunner! Serve with mashed potato, cauliflower mash or mop your plate clean with bread.
Veal Saltimbocca is a tasty dish with prosciutto, sage, and a gentle, luscious sauce—the perfect meat dish for special occasions.
This Pork Saltimbocca is just as delicious and beautiful to look at as it is easy to make. It's also fancy enough for entertaining family and friends.
Saltimbocca alla Romana is an Italian dish consisting of thin cuts of veal (or chicken or pork if you prefer) wrapped in prosciutto with sage leaves.
This Roman bistro dish is made more accessible with pounded chicken thighs for extra juicy flavour. Tender quality prosciutto and fresh sage leaves are wrapped around the the thighs and then everything is sautéed till crispy. Finish with a sage wine sauce for a brilliantly easy weekday meal that is totally company worthy.
Saltimbocca is a typical dish to Lazio region and Rome in particular. Super tender veal cutlets topped with Italian prosciutto and scented with sage.
Veal Saltimbocca is a classic Roman dish both hearty and comforting. The best part about my this recipe is that it's incredibly easy to make!
You will LOVE this sauce.
Saltimbocca is veal wrapped with prosciutto and sage that's marinated and cooked in a pan — sometimes rolled into tight cigar shapes (called saltimbocca alla Romana). This version, made with chicken breasts instead of veal, is so easy that it can become part of your weeknight recipe rotation. A simple pan sauce made with lemon juice and chicken broth ties the whole thing together and makes for a super flavorful dinner. Get the recipe.
Saltimbocca wil letterlijk zeggen 'spring in de mond'. Als je deze Italiaanse klassieker proeft, weet je waarom! Lekker met de parmezaanstoemp en kerstomaten.
Recipe video above. This rustic Italian classic is fabulously quick to make thanks to thin slices of veal that cook in 2 1/2 minutes flat. Traditionally made with veal, Saltimbocca is also excellent with chicken or beef. The trick to a great Saltimbocca sauce is to slowly melt in cubes of cold butter by swirling the pan off the heat. This thickens the sauce and makes it luxuriously silky. It's a stunner! Serve with mashed potato, cauliflower mash or mop your plate clean with bread.
Saltimbocca betekent letterlijk ‘spring in de mond’ vanwege de volle en overheerlijke smaak van dit eenvoudige vleesgerecht. Een echte saltimbocca alla Romana maak je met enkel een mooie dunne plak kalfsvlees, een plak goede prosciutto crudo (rauwe ham) en een blaadje verse salie.
Veal saltimbocca, a Roman specialty, is a simple dish of sautéed veal cutlets, layered with prosciutto and fresh sage, and served with a buttery, lemony pan sauce. It's quick and easy to make, but to make it truly great, you have to pay attention to the details.
This classic Roman dish is as easy as it is delicious, and comes together in just 20 minutes.Veal, prosciutto, and fresh sage team up to make one of the easiest, most delicious, and quickest dishes there is. The veal is pan-seared in a matter of a few minutes in a combination of olive oil and butter, which crisps and flavors both the salty ham and fragrant sage leaves. A pan sauce is made effortlessly with white wine and chicken stock. Tuck thinly sliced apples, pears, or shaved Parmesan under
Chicken saltimbocca (saltimbocca di pollo) is chicken with prosciutto and sage, pan fried in a simple wine and butter sauce. This Italian dish is loaded with flavour and quick to make.