Saltimbocca


Saltimbocca
Saltimbocca literally means "jumps into the mouth" in Italian. These delicious little meat rolls, made with veal, ham and sage, will do just that!
93 K 4.7/5 (29 reviews)
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Last modified on: July 20th 2015
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For 2 people, you will need:

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Times for this recipe
Preparation: 20 min.
Cooking: 25 min.
All in all: 40 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - ⌛ 3 min.
Saltimbocca : Stage 1
For the veal, ask your butcher to cut escalopes as thin as possible. Say that you will be making saltimbocca - a good butcher will understand.

Lay the escalopes on a chopping board and cover with plastic film.

Stage 2 - ⌛ 3 min.
Saltimbocca : Stage 2
Hit the excalopes with something like a saucepan, for example, to flatten them even further.

Stage 3 - ⌛ 3 min.
Saltimbocca : Stage 3
Cover each escalope with a layer of raw cured ham (Italian if possible).

Do not add any salt, just pepper.

Stage 4 - ⌛ 3 min.
Saltimbocca : Stage 4
Lay sage leaves on top.

Stage 5 - ⌛ 2 min.
Saltimbocca : Stage 5
Roll up the escalopes.

Stage 6
Saltimbocca : Stage 6
Cur the rolls into bite-sized chunks...

Stage 7
Saltimbocca : Stage 7
...and secure with toothpicks (cocktail sticks) to stop them unrolling during cooking.

Stage 8 - ⌛ 5 min.
Saltimbocca : Stage 8
Prepare all the rolls like this.

Stage 9
Saltimbocca : Stage 9
See how the different veal-ham-sage layers give the saltimbocca real eye appeal.

Stage 10 - ⌛ 10 min.
Saltimbocca : Stage 10
Melt 30 g butter in 3 tablespoons olive oil in a frying pan on medium heat.

When this mixture is good and hot. add the saltimbocca and fry until browned all over.

Stage 11
Saltimbocca : Stage 11
When fried, transfer to a plate and remove the toothpicks. Cover with aluminium foil to keep hot.

Stage 12 - ⌛ 10 min.
Saltimbocca : Stage 12
Next, make the sauce by putting the frying pan back on high heat with 200 ml dry white wine.

Salt, pepper and leave to reduce until it thickens.

Stage 13 - ⌛ 1 min.
Saltimbocca : Stage 13
Pop the saltimbocca back in the pan briefly for a moment in the hot sauce.

Stage 14
Saltimbocca : Stage 14
Serve on a bed of pasta or plain white rice.
Remarks
The sage in this recipe is very important to give the saltimbocca their characteristic flavour. If you don't have any, it's better to leave the recipe for another time.
Keeping: Should be eaten as soon as cooked, but freeze very well raw.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe50 RDI=20 %4 RDI=0 %120 RDI=20 %1,330 RDI=70 %5,560 RDI: 70 %
Per 100 g9 RDI=4 %020 RDI=3 %230 RDI=10 %970 RDI: 10 %
Per person30 RDI=10 %2 RDI=0 %60 RDI=9 %660 RDI=30 %2,780 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk, Sulfites
How much will it cost?
  • For 2 people : 6.30 €
  • Per person : 3.15 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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