Saltimbocca alla Romana - Veal Scaloppini
with Prosciutto and Sage
recipe has been reproduced with the kind permission
of Anna Maria Volpi who has published her own
book entitled The
Timeless Art of Italian Cuisine. You can find
out more about the book and how to order a copy from
her web site <click
Maria Volpi began her culinary education in her native
Italy. While still a youngster, she learned how to prepare
the traditional Roman dishes by her father, and Sicilian
cuisine from her mother.
early experiences inspired in her a deep love of Italian
cooking. In a time when eating and cooking habits seem
to change frequently, Anna Maria has dedicated herself
to the rediscovery and preservation of authentic regional
cooking through the study of its history and traditions,
and by sharing her knowledge and skills with others.
has taught traditional Italian home cooking in Los Angeles
for more than ten years through group lessons, private
classes, and special events. She is also an acclaimed
guest instructor for the Williams-Sonoma chain of gourmet
food and cooking stores, including their popular site
in Beverly Hills, California.
you try some of Anna Marias recipes, you will
understand why her friends and family in Italy nicknamed
her dolce forno (sweet oven) for her incomparable baking
read more and obtain more recipes visit Annas
web site <click
oz (60 gr) flour
4 veal scaloppini slices, about 1 lb (approximately
4 prosciutto slices, approximately 3 oz (90 gr)
4 leaves of fresh sage
2 - 3 tbsps extra-virgin olive oil
3 tbsps (40 gr) butter
1/2 cup dry white wine
the flour in a large plate, add a pinch of salt.
the veal slices in the flour, so that they are all
well covered on both sides. Shake away the excess
a slice of prosciutto and a leaf of sage on each meat
piece. Fix the three together with a toothpick.
a large frying pan put the oil and the butter, and
turn the heat to medium.
the butter starts foaming, place the meat in the pan,
add salt and pepper, and fry gently on both sides
until light brown.
the wine, turn the heat to medium high, and let the
the saltimbocca on individual plates, covering the
slices with the sauce and serve warm.
Anna Maria Volpi