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!
84 K 4.7/5 (29 reviews)
40 min.
Easy
1 people
8 IngredientsLast modified on: July 20th 2015
3.5 oz veal
1.8 oz cured ham
0.5 oz 
1.5 tablespoon 
3.5 oz 
Times for this recipe
Preparation: 20 min.
Cooking: 25 min.
All in all: 40 min.
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Step by step recipe
Stage 1 - 3 min.
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.
Lay the escalopes on a chopping board and cover with plastic film.
Stage 2 - 3 min.
Hit the excalopes with something like a saucepan, for example, to flatten them even further.
Stage 3 - 3 min.
Cover each escalope with a layer of raw cured ham (Italian if possible).
Do not add any salt, just pepper.
Do not add any salt, just pepper.
Stage 4 - 3 min.
Lay sage leaves on top.
Stage 5 - 2 min.
Roll up the escalopes.
Stage 6
Cur the rolls into bite-sized chunks...
Stage 7
...and secure with toothpicks (cocktail sticks) to stop them unrolling during cooking.
Stage 8 - 5 min.
Prepare all the rolls like this.
Stage 9
See how the different veal-ham-sage layers give the saltimbocca real eye appeal.
Stage 10 - 10 min.
Stage 11
When fried, transfer to a plate and remove the toothpicks. Cover with aluminium foil to keep hot.
Stage 12 - 10 min.
Next, make the sauce by putting the frying pan back on high heat with 3.5 oz dry white wine.
Salt, pepper and leave to reduce until it thickens.
Salt, pepper and leave to reduce until it thickens.
Stage 13 - 1 min.
Pop the saltimbocca back in the pan briefly for a moment in the hot sauce.
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 recipe | 30 RDI=10 % | 2 RDI=0 % | 60 RDI=9 % | 660 RDI=30 % | 2,780 RDI: 30 % |
| Per 100 g | 9 RDI=4 % | 0 | 20 RDI=3 % | 230 RDI=10 % | 970 RDI: 10 % |
How much will it cost?
- For 1 people : 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)
Dry white wine
Like these other recipes: Cheese tart, Fillets of sole Dieppoise, Winegrowers' sausage casserole, How to prepare cockles, Pork chops in the oven, ... See them all 68
Veal
Like these other recipes: Spring veal sauté , Blanquette of veal, Veal Marengo, Sausagemeat, Escalope of veal in a cream sauce, ... See them all 9
Cured ham
Like these other recipes: Leek and Jerusalem artichoke soup, Surprise eggs, Cabbage julienne with ham, Mediterranean toast, Potato and two ham gratin, ... See them all 14
Butter
Like these other recipes: Potatoes with prawns, Confit Victoria pineapple with honey and spices, Sliced veal with leeks and mushrooms, Kervallon soup, Gâteau Breton (Brittany butter cake), ... See them all 475
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