|4 slices of veal|
|4 slices of Culatello di Zibello PDO|
|4 sage leaves|
|2 tbs butter|
|1/2 glass white wine|
|salt and pepper|
Traditional Saltimbocca alla romana consists of slices of veal cooked with slices of Culatello di Zibello PDO and sage. Whilst there are those traditional Italian recipes that can be time-consuming and also difficult to conquer without the help of some experienced hands, saltimbocca alla romana is luckily not one of them, and is quick and easy to prepare. Serve this meat dish with a mixed salad or, as a second course, following a first of pasta from the Lazio region such as spaghetti alla Gricia or a delicious carbonara.
This recipe is so quick to prepare that it comes in handy as an emergency solution to a family dinner, but moreover it is great as a snack when you are feeling hungry in between mealtimes. This is also an easy meal to prepare on weeknights when you don’t feel particularly keen to cook, as it’s ready in just 15 minutes.
Pound the veal slices with a meat tenderizer until soft and thin, which also helps to reduce cooking times. Remove any gristle, if present. Gently rinse and dry the sage. Arrange a slice of Culatello di Zibello PDO on top of each slice of veal followed by the sage. Pin the three layers together using a toothpick.
Melt a knob of butter in a non-stick pan over medium high heat and as soon as it starts to bubble, add the meat carefully and let it sear gently on each side for a couple of minutes to brown the veal and crisp the Culatello di Zibello PDO. Pour some white wine over the meat and let it continue cooking on a medium low heat. Season with salt and pepper to taste and remove from the heat.
Serve immediately with some fresh bread.
Suggestion: to accompany the saltimbocca, choose a simple lettuce and tomato mix salad or a white cabbage and lamb’s tongue salad seasoned with oil, salt and balsamic vinegar.