This is a recipe that translated from Italian to English literally means “hops into your mouth”, it sounds very promising. This dish has a robust flavor but yet it is very simple to make, it is very popular in Rome and its nearby towns.

Some ingredients may be difficult to find abroad but some major supermarkets or stores that specialize in Italian cuisine, may carry them. Prosciutto crudo is basically “raw ham”. Look in your deli section, it is a dark red, cured meat striped with white fat.

Sage, on the other hand, is preferable fresh. Not many stores sell fresh sage. Look in the fresh vegetable section near the salads. You may try to buy a small plant from your local garden center or you may use dried leaves. However, the fresh version goes a long way in giving this dish its original taste. In Italy scallopini (a special thin cut of meat) are used often, however, thinly cut veal may do.

Ingredients:

6 slices of tender veal
6 slices of prosciutto crudo
6 sage leaves
1/2 cup flour
Salt
Pepper
Butter
Extra virgin oil

For the sauce:
Butter
1/2 cup wine

Direction:

Try to make the veal as tender and thin as possible with a meat hammer. This will tenderize the meat and will make the meat cook faster. If you do not have a meat hammer, try to use a regular hammer, or the back of a pan. You can place each slice in a plastic zip lock bag with a small opening to allow the air to escape and to prevent making a mess.

On top of each tenderized meat slice place a slice of prosciutto. On top of each slice of prosciutto then place a leaf of fresh sage. Roll up the veal with the enclosed prosciutto and sage and secure with a toothpick. Lightly sprinkle with some flour.

In a large frying pan mix 2 tablespoons olive oil and two tablespoons butter. Allow to melt and add the saltimbocca. When the meat is cooked, put aside in a dish.

For the sauce, simply scrape off some of the meat drippings from the pan, add 1 tablespoon butter and half cup of wine. Mix well allowing the meat scrapings to incorporate into the sauce. The sauce should thicken slightly. Pour sauce over saltimbocca, do not forget to take the tooth picks out, and enjoy.

Now that you have personally had the pleasure to taste authentic Roman saltimbocca, you have probably figured out how they got their name in the first place. They are tasty, they pop in your mouth and make you crave for more. Now enjoy!