• Sliced veal (from a 300 g fillet)
    • 4 (thin) slices prosciutto crudo
    • 4 sage leaves
    • 50 g butter
    • 100 g white wine
    • Black pepper to taste
    • 50 g 00 flour
    • 20 g extra virgin olive oil
    • 20 g water


Cut the veal into slices, then lay each slice on a cutting board; remove any nerves or fat, then flatten with a meat tenderiser. Place a thin slice of prosciutto crudo and a sage leaf on top of each slice of meat. Insert a toothpick through the meat and toppings to hold it all together.

Put 40 g of butter and 20 g of oil into a pan and melt over medium-high heat. When the sauce is hot, flour the slices of meat (only on the side without the toppings) and carefully place them in the pan, increasing the temperature to brown the saltimbocca. Pepper to taste, but do not add salt, because the prosciutto should make the dish savoury enough.

When the meat is golden brown on the underside, pour in the white wine and let it evaporate. Then cover the pan and cook for another minute. Transfer the saltimbocca to a plate and keep warm.

Add 10 g of butter and the water to the pan with the meat cooking liquid. Let it reduce to create a slightly thick and creamy sauce. Spread the sauce over the bottom of a serving dish and place the slices of meat on top.

The Saltimbocca alla Romana is ready to serve.