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!
25,7184.8/5 for 25 ratings
Last modified on: July 20th 2015
For 2 people, you will need:
3 tablespoons 
How long does it take?
Time required for this recipe:
Keeping: Should be eaten as soon as cooked, but freeze very well raw.
| 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?
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.
Nutritional information
How much will it cost?
- For 2 people : 6.29 €
- Per person : 3.15 €
Source
Home made.More recipes?
This recipe uses (among others) | Veal : You can check-out other recipes which use it, like for example: Blanquette of veal, Paté en croute (terrine in a pie crust), Spring veal sauté , Veal Chop With Assortment of Vegetables, Escalope of veal in a cream sauce, ... All |
 | Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Tartiflette, Salmon with sorrel, Penne with purple artichokes, Spaghetti with smoked salmon, Spaghetti with mussels and basil, ... All |
 | Cured ham: You can check-out other recipes which use it, like for example: Mediterranean toast, Pasta with pesto and preserved tomatoes, Sliced cauliflower with 3 cheeses, Potato and two ham gratin, Shallot confit tart, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Potatoes with bacon and herbs, Pistachio shortbread biscuits, Fillet of pollack cooked in two stages, Surprise bread, Chocolate mousse, ... All |
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