Saltimbocca alla Romana: A Classic Italian Dish

Introduction

Saltimbocca alla Romana, meaning “jump in the mouth” in Italian, is a classic Roman dish known for its simplicity and elegance. This delightful combination of veal scallopini, prosciutto, and sage creates a harmonious blend of flavors and textures. Traditionally quick and easy to prepare, saltimbocca is a versatile dish that can be enjoyed as a main course or appetizer. In this comprehensive guide, we will explore the history, ingredients, and preparation of this iconic Italian recipe.

A Brief History of Saltimbocca

The exact origins of saltimbocca are somewhat obscure, but it is believed to have emerged as a simple and flavorful dish for busy Roman households. The name “saltimbocca” is thought to refer to the way the veal scallops seemingly “jump” in the mouth due to their tender texture. Over time, saltimbocca has evolved into a beloved classic, enjoyed for its simplicity and delicious taste.

Essential Ingredients

• Veal scallopini: Thinly sliced veal cutlets are traditionally used.
• Prosciutto: High-quality prosciutto provides saltiness and richness.
• Sage: The aromatic herb adds depth of flavor.
• Flour: For dredging the veal.
• Butter: For sautéing the veal.
• White wine: Deglazes the pan and adds acidity.
• Chicken or vegetable broth: Enhances the sauce.
• Salt and pepper: To taste.

Equipment Needed

• Skillet: For sautéing the veal.
• Cutting board: For slicing the veal and prosciutto.
• Chef’s knife: For cutting the veal and prosciutto.

Step-by-Step Guide to Making Saltimbocca

1. Prepare the veal: Pound the veal scallopini to a uniform thickness.
2. Assemble the saltimbocca: Place a slice of prosciutto and a sage leaf on each veal scallopini.
3. Dredge the veal: Lightly dredge the veal in flour, shaking off any excess.
4. Sauté the veal: Heat butter in a skillet over medium heat. Cook the veal scallops until golden brown on both sides.
5. Deglaze the pan: Pour white wine into the skillet and scrape up any browned bits from the bottom. Let the wine reduce by half.
6. Add broth: Add chicken or vegetable broth to the pan and simmer for a few minutes to create a sauce.
7. Season and serve: Season the sauce with salt and pepper to taste. Serve the saltimbocca immediately with the pan sauce.

Tips for Perfect Saltimbocca

• Use high-quality ingredients: The quality of the veal, prosciutto, and sage will significantly impact the flavor of the dish.
• Pound the veal evenly: Ensure the veal is evenly thin for consistent cooking.
• Don’t overcook the veal: Overcooking will result in dry and tough veal.
• Adjust the sauce: If desired, thicken the sauce by adding a small amount of cornstarch slurry.
• Serve with a side: Traditionally, saltimbocca is served with a side of mashed potatoes or risotto.

Serving Suggestions

Saltimbocca alla Romana is a versatile dish that can be enjoyed as a main course or appetizer. It pairs well with a glass of dry white wine, such as Pinot Grigio or Sauvignon Blanc.

Conclusion

Saltimbocca is a classic Italian dish that showcases the simplicity and elegance of Italian cuisine. With its harmonious blend of flavors and textures, it is a delightful meal that can be enjoyed on any occasion. By following these steps and experimenting with different variations, you can create your own perfect saltimbocca.