Traditional Saltimbocca alla Romana Recipe, Fried Veal Bites With Butter, Ham and Sage (VIDEO)
Saltimbocca alla Romana are fried veal bites with ham, sage, and a delicious butter sauce.
Saltimbocca alla Romana is one of the most famous dishes of Lazio cuisine. These are thin slices of veal, cut into small pieces, garnished with a slice of raw ham, a sage leaf and fried in butter.
The “workhorse” of the capital of Rome, Saltimbocca alla Romana, has become a symbol of Italian cuisine abroad, something like “Spaghetti alla Carbonara“.
This is a recipe with which you will surely succeed with your guests.
Homemade Saltimbocca Veal Bites Ingredients
- 400 g very thin slices of veal
- 4 tablespoons all-purpose flour (or flour 00)
- 100 g ham (like Parma ham), thinly sliced
- Sage leaves
- 50 g + 1 tablespoon butter
- 120 ml dry white wine
- Salt and pepper to taste
Saltimbocca Veal Bites Video Tutorial
How to Make Saltimbocca alla Romana
Preparing Saltimbocca alla Romana at home, as delicious as the ones from the restaurant, is super easy. This is how I usually prepare this recipe to make the process as fast as possible.
First, cut the slices of veal into pieces of the same size (about 8×5 cm). Flour a tray or a baking sheet large enough to hold the meat pieces (or several smaller baking sheets), and arrange the pieces of meat on the baking sheet, so that they are floured only at the bottom.
To each slice of veal add a piece of ham, slightly smaller than the size of the meat.
Place a sage leaf in the center and tie it to the meat and ham with a toothpick.
Cook Saltimbocca – Now we are ready to cook the Saltimbocca! Heat oil over low heat in a large skillet and add the veal bites. Heat over medium heat for about 40 seconds until it starts to brown.
Add 1-2 tablespoons of white wine and raise the heat slightly. Cook for about 60 seconds over medium heat, swirling the pan and making sure the sauce covers the surface of the meat. Repeat cooking instructions with the remaining meat if necessary.
Arrange the cooked Saltimbocca on a serving dish. Keep warm while you prepare the sauce.
Make the sauce – Add a tablespoon of butter to the same pan and melt over low heat, mixing with the meat juices, until a creamy sauce forms. This will take a few seconds. Pour the sauce over the hot Saltimbocca, and add salt and pepper to taste. Serve hot!
Saltimbocca alla Romana Storage instructions
You can store Saltimbocca alla Romana in the refrigerator for up to 2 days. 30 minutes before serving, place them in a covered dish, put the dish over a pot of water, and heat in a water bath. This way they stay soft.
You can also freeze them for up to a month, but before reheating them in a water bath, I recommend defrosting them in the refrigerator.
Traditional Saltimbocca alla Romana recipe, fried veal bites with butter, ham and sage
Ingredients
- 400 g very thin slices of veal
- 4 tablespoons all-purpose flour or flour 00
- 100 g ham like Parma ham, thinly sliced
- Sage leaves
- 50 g + 1 tablespoon butter
- 120 ml dry white wine
- Salt and pepper to taste
Instructions
- Cut the slices of veal into pieces of the same size (about 8×5 cm).
- Flour a tray or a baking sheet large enough to hold the meat pieces (or several smaller baking sheets).
- Place the pieces of meat on the baking sheet so that they are floured only at the bottom.
- To each slice of veal add a piece of ham, slightly smaller than the size of the meat.
- Place a sage leaf in the center and tie it to the meat and ham with a toothpick.
- Heat oil over low heat in a large skillet and add the veal bites. Heat over medium heat for about 40 seconds until it starts to brown.
- Add 1-2 tablespoons of white wine and raise the heat slightly. Cook for about 60 seconds over medium heat, swirling the pan and making sure the sauce covers the surface of the meat. Repeat cooking instructions with the remaining meat if necessary.
- Arrange the cooked Saltimbocca on a serving dish. Keep warm while you prepare the sauce.
- Add a tablespoon of butter to the same pan and melt over low heat, mixing with the meat juices, until a creamy sauce forms. This will take a few seconds.
- Pour the sauce over the hot Saltimbocca, and add salt and pepper to taste. Serve hot.
