Saltimbocca alla Romana is a traditional Italian dish that originates from Rome. The name “Saltimbocca” translates to “jumps in the mouth,” which reflects how flavorful and delightful this dish is. It is made with thin slices of veal, which are topped with fresh sage leaves and prosciutto, then rolled up and secured with a toothpick. The veal rolls are lightly sautéed in butter and white wine, creating a delicate and savory dish with a rich, buttery sauce. Saltimbocca alla Romana is often served with sautéed vegetables or a simple salad, making it a light yet satisfying main course.

How to Make Saltimbocca alla Romana

Ingredients:

• 4 thin slices of veal (about 4 oz/115g each)
• 4 slices of prosciutto
• 8 fresh sage leaves
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/2 cup (120ml) dry white wine
• Salt and black pepper, to taste
• Toothpicks

Instructions:

1. Prepare the Veal:

   • Lay the veal slices flat on a cutting board. Place a slice of prosciutto on top of each veal slice, followed by two sage leaves. Roll each veal slice up tightly and secure with a toothpick.

2. Sauté the Veal Rolls:

   • In a large skillet, heat the butter and olive oil over medium heat. Add the veal rolls and cook until browned on all sides, about 3-4 minutes per side.

3. Deglaze the Pan:

   • Pour the white wine into the skillet and cook for another 2-3 minutes, scraping up any browned bits from the bottom of the pan. Let the wine reduce slightly, creating a flavorful sauce.

4. Season and Serve:

   • Season with salt and black pepper to taste. Serve the Saltimbocca alla Romana hot, drizzled with the pan sauce.

Estimated Nutritional Content Per Serving (Based on 4 Servings):

Nutritional Information:

• Calories: ~350-400 kcal
• Protein: ~30g
• Carbohydrates: ~3g
• Fat: ~25g
• Fiber: ~0g

These values are estimates and can vary based on the specific ingredients and portion sizes used. Saltimbocca alla Romana is a protein-rich dish with a moderate amount of fat and minimal carbohydrates, making it a delicious and relatively low-carb option. The combination of veal, prosciutto, and sage creates a savory and aromatic flavor profile that is quintessentially Roman.