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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!

35,4684.8/5 for 25 ratings

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Last modified on: July 20^th 2015

For 2 people, you will need:

0 200 g veal
1 100 g cured ham
2 sage
3 30 g butter
4 3 tablespoons olive oil
5 200 ml dry white wine
6 salt
7 pepper
Total weight: 575 grams

Change those ingredients for: 1 people 2 people 4 people 6 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
19 min.	21 min.	40 min.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Keeping:

Should be eaten as soon as cooked, but freeze very well raw.

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.

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.

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.

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

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.

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,329 Kcal or 5,564 Kj	53 gr	4 gr	122 gr
66 %	21 %	<1 %	19 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
231 Kcal or 967 Kj	9 gr	1 gr	21 gr
12 %	4 %	<1 %	3 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
664 Kcal or 2,780 Kj	27 gr	2 gr	61 gr
33 %	10 %	<1 %	9 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 2 people : 6.29 €
Per person : 3.15 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)

	Veal : You can check-out other recipes which use it, like for example: Escalope of veal in a cream sauce, Paté en croute (terrine in a pie crust), Veal Chop With Assortment of Vegetables, Spring veal sauté , Sausagemeat, ... All
	Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Penne with purple artichokes, Pan-fried salmon with white cabbage, Sauce Normande (for fish), Spring veal sauté , Salmon with sorrel, ... All
	Cured ham: You can check-out other recipes which use it, like for example: New York style pasta, Vegetable clafoutis, Potato and two ham gratin, Bistro-style beetroot salad, Shallot confit tart, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Passion fruit jellies, Seafood feuillantines, Chestnut moelleux, Flaky brownie brioche, Fish "à la Bordelaise", ... All

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