Dish

Saltimbocca alla Romana

Saltimbocca alla Romana is made by pounding a veal cutlet until it is thin and tender, then topping it with prosciutto and sage. The cutlet is then sautéed in butter and white wine until it is cooked through and the flavors have melded together. The dish is typically served with a side of potatoes or vegetables, and is perfect for a cold winter day.

European cuisine› Mediterranean cuisine› Italian cuisine

Meat Dish› Veal Dish

Origins and history

Saltimbocca alla Romana is a classic Italian dish that has been enjoyed for generations. It originated in Rome, where it is still a popular dish today. The dish is typically served in upscale restaurants and is considered a gourmet dish.

Dietary considerations

Saltimbocca alla Romana is a meat-heavy dish and may not be suitable for vegetarians or those on a low-meat diet. It is also high in calories and should be consumed in moderation.

Variations

There are many variations of Saltimbocca alla Romana, with some recipes calling for different types of meat or toppings. Some recipes also call for the addition of spices, such as paprika or cumin, to add extra flavor to the dish.

Presentation and garnishing

Saltimbocca alla Romana is typically served on a large plate, with the cutlet arranged in the center and the toppings arranged around it. The dish can be garnished with fresh herbs, such as parsley or thyme, to add some extra flavor and color to the dish.

Tips & Tricks

To make the dish even more flavorful, try adding some garlic or shallots to the sautéed vegetables. This will help to add some extra depth of flavor to the dish and make it even more delicious.

Side-dishes

Potatoes or vegetables are the perfect side dishes to accompany Saltimbocca alla Romana. The potatoes can be mashed or roasted, while the vegetables can be steamed or sautéed.

Drink pairings

A dry white wine, such as a Pinot Grigio or Chardonnay, pairs well with Saltimbocca alla Romana. The wine helps to cut through the richness of the dish and complements the flavors of the meat and toppings.