Saltimbocca alla Romana are one of the pillar of the roman and Lazio cuisine: they are a main course made of meat, simple to cook and very tasty. Even in this case, the origin of the recipe is not well known.
Probably, this recipe derived from an ancient recipe from the province of Brescia that was then revisited in Rome. At the end of XIX century, the first testimony of Saltimbocca alla Romana appears thanks to Pellegrino Artusi, famous writer and gastronome, who taste them in the famous roman tavern “Le Venete”. Later on, it seems that this recipe spread quickly in the roman restaurants.
The one below is the original recipe, handed down for generations and easy to find in the roman restaurants. There are some variants that include the use of flour or rolling the meat slices, but these are not the original recipe.
The following recipe is made for 4 persons.
- 4 slices of calf meat.
- 4 slices of parma ham.
- 30 gr of butter
- ½ glass of white wine
- salt and pepper
- Remove any nerves from the slices of meat and beat them with a meat mallet.
- Wash the sage, be careful not to break the leaves.
- On each slice of meat, put a slice of parma ham and over a leaf of sage, block them with a toothpick.
- In a pan, melt the butter and whip the saltimbocca a couple of minutes for each side.
- add the white wine and simmer it until reduced.
- Cook the saltimbocca for about 10 minutes, adding salt and pepper and wetting them with the cooking sauce from time to time.