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!
81 K 4.7/5 (29 reviews)
40 min.
Easy
6 people
8 IngredientsLast modified on: July 20th 2015
2 2⁄3 cups veal
1 1⁄3 cup cured ham
½ cup 
9 tablespoons 
2 2⁄3 cups 
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 2 2⁄3 cups 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 | 160 RDI=60 % | 10 RDI=1 % | 370 RDI=60 % | 3,990 RDI=200 % | 16,690 RDI: 200 % |
| Per 100 g | 9 RDI=4 % | 0 | 20 RDI=3 % | 230 RDI=10 % | 970 RDI: 10 % |
| Per person | 30 RDI=10 % | 2 RDI=0 % | 60 RDI=9 % | 660 RDI=30 % | 2,780 RDI: 30 % |
How much will it cost?
- For 6 people : 18.90 €
- 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)
Dry white wine
Like these other recipes: Sauce Normande (for fish), Spring veal sauté , Savoury French toast, Pork chops with a duo of brassicas, Seb's Italian-style aperitif slices, ... See them all 68
Veal
Like these other recipes: Sliced veal with leeks and mushrooms, Veal Chop With Assortment of Vegetables, Escalope of veal in a cream sauce, Veal with mushrooms and green asparagus, Blanquette of veal, ... See them all 9
Cured ham
Like these other recipes: Shallot confit tart, Vegetable clafoutis, Sautéd mushrooms with spring onions and cured ham, Pasta with pesto and preserved tomatoes, New York style pasta, ... See them all 14
Butter
Like these other recipes: Strawberry and rhubarb crumble, Smoky potato and potimarron gratin, Fillets of sole Dieppoise, Eggs en Cocotte à la Française, Lime (or lemon) curd, ... See them all 472
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