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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!
89 K 4.7/5 (29 reviews)
40 min.
Easy
6.30 €
2 people
8 IngredientsLast modified on: July 20th 2015
200 g veal
100 g cured ham
30 g 
3 tablespoons 
200 ml 
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 200 ml 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 | 50 RDI=20 % | 4 RDI=0 % | 120 RDI=20 % | 1,330 RDI=70 % | 5,560 RDI: 70 % |
| 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 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)
Dry white wine
Like these other recipes: Langoustine gratin, Seafood sauerkraut, Beurre blanc sauce, Rillons de Tours, Veal Marengo, ... See them all 69
Veal
Like these other recipes: Veal Chop With Assortment of Vegetables, Spring veal sauté , Veal Marengo, Blanquette of veal, Paté en croute (terrine in a pie crust), ... See them all 9
Cured ham
Like these other recipes: Potato and two ham gratin, Cabbage julienne with ham, Mediterranean toast, Bistro-style beetroot salad, Leek and egg frichti, ... See them all 14
Butter
Like these other recipes: Scrambled eggs with langoustines and asparagus tips., Roasted cauliflower, Tenderloin steaks marinated in red wine with rosemary, French onion soup, Beurre blanc sauce, ... See them all 479
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