Fiamma Menu, Meat, Recipes

Saltimbocca alla Romana

Saltimbocca alla Romana


These small morsels of veal, ham and sage, kept together with a toothpick, are sautéed with garlic, white wine and butter (or generous extra virgin olive oil).

You can eat a million of them and you will not be satisfied yet, you will want more! We just love it! And our guests too! Saltimbocca alla Romana are typical in Rome (even if they’ve borne in the norther) but the recipe is widespread in many other regions in Italy: it is one of the most famous Italian recipes in all over the world. Beef, chicken or pork are often used to make them. Saltimbocca means: jump in your mouth, first because they are small, you can eat it without using cutlery, second because they are simply irresistible!

Veal is lean light meat, that’s why Italians generally use it to make Scalloppine, fast cooked with fat ingredient as butter, and whole milk in some recipes too. Scaloppine are wonderful matched with mushrooms, lemon and white wine, Marsala wine, artichokes and many others combinations!

What should I ask the butcher?

Sirloin or tenderloin are the best cuts for Saltimbocca alla Romana

Saltimbocca alla Romana

Mouthjumps! 16 Saltimbocca
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Main Course
Cuisine Italian
Servings 4 people


  • 4 pounded slices veal cut in four pieces
  • 4 ham slices (with some fat) cut in four pieces
  • 20 sage leaves
  • 2 crushed cloves garlic
  • A glass of white wine
  • All-purpose flour
  • 2 tbsp Butter or 6 tbsp extravirgin olive oil (or both, half and half)
  • Salt, black pepper
  • 16 tooth-pick


  • If you are usingextra virgin olive oil: in a non-stick pan pour the oil, sage and the garlic. Keep aside. If youare using butter at the step 3 melt butter with sage and garlic over mediumheat.
  • Arrange a piece of ham on each piece of veal, followed by a sage leaveand pin the three ingredients with a tooth-pick. Lightly flour eachSaltimbocca.
  • Heat the pan over medium heat, when oil or butter are frying transferthe Saltimbocca on non-ham side. Brown for one minute, turn over each piece anddo the same. Turn over again all Saltimbocca, season with salt and splash withwhite wine.
  • Gently stir and move theSaltimbocca on medium low heat, to get the sauce thicker for the flour and thewine. Wait the alcohol has evaporated. Turn off the heat (five, six minutes intotal).
  • Transfer theSaltimbocca on a serving dish, put over the sauce. Sprinkle with ground blackpepper and serve.
Other suggestions some simple salad as arugula (rucola or rughetta in Italian) as side dish is just perfect, seasoned with salt, balsamic vinegar and extra virgin olive oil.

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Florence & Rome