Saltimbocca alla Romana is a typical dish of traditional Roman cuisine made with slices of veal wrapped in a slice of prosciutto crudo and flavored with sage leaves. This dish is loved for its simplicity and for the burst of flavors that develop during cooking.
Dredge the meat slices in flour, place a slice of prosciutto on each slice so as to cover it, then put a sage leaf on top and secure everything with a toothpick.
Brown the assembled meat in butter or margarine.
As soon as browned, remove the meat and pour the wine into the pan juices, let it reduce slightly, pour it over the meat and serve.
Pan
Italy, Lazio
| Energy (kcal) | 228.6 |
| Carbohydrates (g) | 0.02 |
| of which Sugars (g) | 0.02 |
| Fat (g) | 17.68 |
| of which Saturates (g) | 6.25 |
| Protein (g) | 13.78 |
| Sale (g) | 0.05 |
