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Veal Saltimbocca

Written on Friday, 4 March 2011 17:38

From the city of Rome a delicacy you will not able to stop eating.
If you want to surprise your family or friends try this incredibly tasty dish and no matter how many Saltimbocca you will make, there will be not left over!

  • thinly cut veal scallops
  • parma ham
  • fresh sage leaves
  • flour
  • extra virgin olive oil
  • dry white wine
  • salt and pepper
  • wooden toothpicks

Lightly pound the veal scallops with the meat mallet and then cut them in rectangles (about 4cm X 6cm).
Cover each rectangle with a piece of Parma ham of the same dimension and half of a sage leaf.
Fold (see pictures) and fix everything with a wooden toothpick.
Slightly coat the saltimbocca with flour and start cooking them, both sides, in a frying pan with little oil.
Adjust with salt and pepper and add half glass of dry white wine.
When the wine will be evaporated your Saltimbocca will be ready to eat.