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!
45K 29 4.7
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Last modified on: July 20th 2015

Keywords for this recipe:VealSageItalyRollsHam
For 2 people, you will need:

Change to the quantities for: 1 people 2 people 4 people 6 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
19 min.21 min.40 min.
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Step by step recipe


Stage 1 - 3 min.
Saltimbocca : Photo of step #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 : Photo of step #2
Hit the excalopes with something like a saucepan, for example, to flatten them even further.

Stage 3 - 3 min.
Saltimbocca : Photo of step #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 : Photo of step #4
Lay sage leaves on top.

Stage 5 - 2 min.
Saltimbocca : Photo of step #5
Roll up the escalopes.

Stage 6
Saltimbocca : Photo of step #6
Cur the rolls into bite-sized chunks...

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

Stage 8 - 5 min.
Saltimbocca : Photo of step #8
Prepare all the rolls like this.

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

Stage 10 - 10 min.
Saltimbocca : Photo of step #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 : Photo of step #11
When fried, transfer to a plate and remove the toothpicks. Cover with aluminium foil to keep hot.

Stage 12 - 10 min.
Saltimbocca : Photo of step #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 : Photo of step #13
Pop the saltimbocca back in the pan briefly for a moment in the hot sauce.

Stage 14
Saltimbocca : Photo of step #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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,329 Kcal or 5,564 Kj53 gr4 gr122 gr
66 %21 %<1 %19 %
Per 100 g
Energetic valueProteins CarbohydratesFats
231 Kcal or 967 Kj9 gr1 gr21 gr
12 %4 %<1 %3 %
Per person
Energetic valueProteins CarbohydratesFats
664 Kcal or 2,780 Kj27 gr2 gr61 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.
This recipe uses (among others)
Veal Veal : You can check-out other recipes which use it, like for example: Sausagemeat, Veal Marengo, Veal Chop With Assortment of Vegetables, Blanquette of veal, Spring veal sauté , ... All
Dry white wineDry white wine: You can get more informations, or check-out other recipes which use it, for example: Spaghetti with mussels and basil, Hot box cheese , Blanquette of veal, Express sauerkraut, Béarnaise sauce, ... All
Cured hamCured ham: You can check-out other recipes which use it, like for example: New York style pasta, Vegetable clafoutis, Bistro-style beetroot salad, Mediterranean toast, Leek and Jerusalem artichoke soup, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Cashew-nut and Parmesan biscuits, Marchand de vin sauce, Gâteau Basque , Fillet of pollack cooked in two stages, Eggs en Cocotte à la Française, ... All
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