The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman recipes

Veal escalopes with ham and sage (Saltimbocca)


500 g thin slice quality veal
200 g uncooked ham
Extra virgin olive oil
Sage, salt, pepper
1 knob of butter
1 glass of dry white wine

Roll the slices of meat out and lay a fresh leaf of sage and a slice of ham on each one; close the meat with a toothpick.
Pour some oil and butter in pan, as well as salt and pepper and the meat, and cook on a high flame for some minutes, adding water and some wine.
As soon as the meat has picked up some colour, turn it over and put it on a pate.
With a wooden spoon, unstick the cooking deposit from the pan, add some butter to it and melt it down. Pour the sauce on the saltimbocca and serve very hot.

Related to: Secound courses