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Saltimbocca alla Romana - Veal Scaloppini with Prosciutto and Sage

Anna Maria VolpiThis 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 here>

Anna 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.

These 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.

She 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.

After you try some of Anna Maria’s recipes, you will understand why her friends and family in Italy nicknamed her dolce forno (sweet oven) for her incomparable baking abilities.

To read more and obtain more recipes visit Anna’s web site <click here>


2 oz (60 gr) flour
4 veal scaloppini slices, about 1 lb (approximately 450 gr)
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


  • Put the flour in a large plate, 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.
  • Place a slice of prosciutto and a leaf of sage on each meat piece. Fix the three together with a toothpick.
  • In a large frying pan put the oil and the butter, and turn the heat to medium.
  • When the butter starts foaming, place the meat in the pan, add salt and pepper, and fry gently on both sides until light brown.
  • Add the wine, turn the heat to medium high, and let the wine evaporate.
  • Place the saltimbocca on individual plates, covering the slices with the sauce and serve warm.

Serves 4

Anna Maria Volpi

© Anna Maria Volpi