Traditional recipes

Roman saltimboca with mozzarella

Roman saltimboca with mozzarella

I took over this classic Italian recipe from chef Jaques Pepin. It is usually prepared without mozzarella, but I liked this option. I have enough sage so I got to work. It is prepared quickly and is delicious. By translation saltimboca means "salt in the mouth", good name, it is a delight for the taste buds. At first the recipe appeared in Venice but was quickly adopted and served in Romanian restaurants.


Preparation time: & lt15 minutes

Cooking time: 15 minutes

Difficulty: Easy

Ingredients (4 people):

Ingredients for 4 people:
4 finely chopped veal cutlets
4 slices of Parma ham
4 candied tomatoes
1 ball of buffalo mozzarella
4 basil leaves
20g of salted butter
d & rsquoolive oil
salt and pepper


1 & deg & EacuteTAPE: La confection des saltimbocca.
Place a slice of Parmesan ham, a tomato, a slice of mozzarella and a basil leaf on each veal cutlet. Roll it all up and hold it firmly with a small wooden spade or string it like a small r & ocircti.

First, brown the escalopes in a saucepan with a little olive oil and salted butter on all sides for 5 minutes. Continue cooking for 10/15 minutes in the preheated oven at 180 ° C.

These small rolled escalopes can just as well be made with chicken or turkey for a more economical version. Do not try to flatten the escalopes with a rolling pin.

Place the saltimbocca in a dish, drizzle with sauce and serve with.
Fresh tagliatelle, feathers, spaghetti or small zucchini.

Keywords: Main course: stuffed meat (saltimbocca), veal

One serving (approx. 220 g):
Calories 538 kcal Protein 49.7 g Carbohydrates 0.0 g Lipids 34.6 g

Saltimbocca alla Romana with turkey breast

We catch the sage leaves, prosciutto and meat, with a toothpick, to we incorporate them into a unitary whole. Attention s? do not break the sage leaf!

Low sauce, very fragrant and tasty, before being poured over the preparation

In a hot plate, put the turkey breast pieces with the slice of prosciutto and the sage leaves, pour the sauce obtained in the pan and add the garnish.

For the original preparation, a garnish is used. of potatoes prepared in the oven with rosemary. (I think you know how to make such a garnish?).

But I did not use 100% original recipe? And as such, did I make a garnish? of mushrooms (champignion) sauteed in butter with a little dry white wine. To s? either in tune with the prepared sauce, but at the same time with my preferences!

I garnished the dish with a few more olives, c? it's just more Italian style food!

Saltimbocca alla romana

Saltimbocca alla romana is the best proof that good recipes make history! Because not only the Romans made history but also their food. The patrician's collection of recipes Marcus Gavius ​​Apicius it bears witness to this. But even more palpable is a portion of saltimbocca alla romana, a combination of beef, ham and sage, in a dense wine sauce. A natural schnitzel or a pan-fried steak with an insolent sage taste.

The name of the recipe, of & # 8220things in the mouth & # 8221, makes us think of an aperitif that must have been quite popular at the Roman banquets. And it really had to be!

Servings: 2

Preparation time: 30 minutes


  • 4 slices of beef leg
  • 4 slices of raw prosciutto (can be replaced with prosciutto cotto and, if necessary, with Prague ham)
  • 1 sprig of sage
  • 3 tablespoons flour
  • 50 grams of butter
  • 2 tablespoons olive oil
  • 1 glass of beef soup (or half a cube of concentrate)
  • 1 glass of white wine and pepper
  1. Beat the pieces of meat very well with the schnitzel hammer. They will cook for a short time so they must be thin and free of stingy. The meat strips must be larger than the ham strips because after the heat treatment, being raw, they will reduce their diameter.
  2. Place a slice of ham on top of one slice of meat. Place a sage leaf over the ham and catch all three elements with a toothpick (see pictures), being careful not to break the sage leaf.
  3. Flour the four pieces of meat-ham-sage. Shake them well from excess flour.
  4. Melt the butter in oil in a pan, and when the fat has heated up, brown the pieces of meat on both sides. After browning, remove and keep warm.
  5. Fry another 2-3 sage leaves in the pan fat. After the sage has browned, extinguish everything with the beef soup (or a glass of water plus half a cube of concentrated beef) and the glass of wine, salt and pepper. Boil until bound in a dark sauce.

Saltimbocca alla romana is served hot, sprinkled with the sauce from the pan. Rosemary potatoes are self-imposed as a garnish. The taste of sage from saltimbocca and that of rosemary from potatoes complete the Italian taste of this special steak.

Poultry Saltimbocca (Tupp)

I put to you very quickly the real recipe for Saltimbocca alla romana, before I put the recipe "pirated" by Tupp.

Saltimbocca alla romana

- Take a finely chopped veal cutlet on which you place a slice of prosciutto crudo (raw pork ham in Italy) with a sage leaf.

- Roll the whole thing and flour

- Keep the roller closed with a toothpick

- Add white wine at the end of cooking


  • 2 large mozzarella balls
  • 6 thin turkey or chicken cutlets (you can ask your butcher to cut them, but in large stores, they are now called "extra-thin fillets")
  • 1 bunch of fresh basil (but in the winter it’s a bit tricky. So for me, garden basil I froze this summer)
  • 6 slices of Parma ham
  • Salt and pepper

- Preheat the oven to 250 °

- Cut the mozzarella balls into thin slices

- Place a cutlet on the work surface

- Put a few basil leaves, 2 to 3 slices of mozzarella, a slice of Parma ham.

- Roll everything tightly but gently, and hold with a toothpick

- Start again with the other cutlets.

- Place everything in a casserole that goes in the oven or like me, a dish that I cover with aluminum for the 1st part of cooking.

- Salt and pepper moderately

- Place on each saltimbocca, one last slice of mozzarella.

- Cover and bake for 20-25 min

- At the end of this time, remove the lid and continue cooking for 5 minutes to au gratin.

I serve these poultry saltimboccas with rice, and / or a pan of mushrooms.

Saltimbocca Alla Romana

Saltimbocca alla Romana is a Mediterranean dish, made from veal covered with prosciutto di Parma and sage and boiled in a sauce of butter and white wine. Saltimbocca is similar to mouth-watering and shows how appetizing these pieces of meat are, as they jump off the plate on their own.

4 slices of veal leg
4 slices of raw prosciutto (or Prague ham)
8-10 sage fruits
2-3 tablespoons of oil
60-80 g butter
100 ml dry white wine
100 ml beef (or chicken) soup
2-3 tablespoons white flour
ground black pepper

Preparation Saltimbocca Alla Romana:
If necessary, the slices of meat are beaten with a rolling pin, not with a sledgehammer so as not to destroy the fiber, but only to make it thinner. If they are bigger, they can be cut into suitable pieces.

Saltimbocca a la romana

Put each slice of meat between 2 pieces of baking paper or cling film and beat with a hammer until it reaches a thickness of 5 mm.
Put half a bay leaf in the middle of each slice of meat.
Place half a slice of prosciutto on top of the bay leaf and fix it well with a toothpick.

Melt the butter in a large pan and fry the veal, with the prosciutto side up.
Depending on the size of the pan, it may be necessary to work in batches, as the pieces of meat must be in a single layer in the pan, without touching each other.
Fry for 1-2 minutes, then turn with tongs and cook for another minute on the other side.

Remove the meat on a plate until all the portions are finished.
At the end, add the white wine to the pan and let it evaporate completely.
Add a tablespoon of water and scrape the bottom of the pan (this is the deglazing operation).
Pour the sauce obtained over the veal escalope and serve.

Saltimbocca Alla Romana

Saltimbocca it means "salt in the mouth", meaning it is made so quickly and is so good that it will practically jump on its own, directly in the mouth. I topped it with a delicious sauce based on wine and chicken soup and refreshed with a drop of lemon juice. Perfect pair!

If I confess to you - in great secrecy of course - that I actually licked the plate, you won't believe me. but I challenge you to make this recipe for saltimbocca alla romana and try to resist this gesture which is certainly not included in the code of good manners at the table (see? and the emoticon licks the plate!)

The ingredients

  • Calf cutlet (s): 6 piece (s)
  • Mozzarella: 1 piece (s)
  • Sage: 0.5 barrel (s)
  • Dry white wine: 3 cl
  • For the filling
  • Cherry tomato (s): 900 g
  • Honey: 100 g
  • Blonde mustard seed (s): 5 g
  • Grain coriander: 5 g
  • Sichuan pepper: 5 g
  • Green cardamom capsule (s): 2 piece (s)
  • Tomato vinegar: 3 cl
  • Fine salt: 6 pinch (s)
  • Pepper mill: 6 turn (s)
  • Olive oil: 3 cl

Italy: Saltimbocca alla Romana

This dish is so popular with Italians that the recipe was officially recognized in 1962.

Its colors are reminiscent of the Italian flag: red from prosciutto, white from veal, green from sage. Although, between us, a hotdog with green sauce has the same colors.

The word saltimbocca it means "mouth-watering", and the cooking method can also be used to prepare other similar dishes, based on chicken or turkey. However, veal is the traditional thing.

Scattopini (or chops) of veal beat until almost transparent, cover with a layer of prosciutto, followed by a layer of fresh sage leaves. Roll and grasp with a toothpick.

The slices of meat are very thin, so they only need to be fried for a few minutes on each side, in a pan, in hot butter. Remove the pieces of saltimbocca from the pan and finally glaze with a dry white wine.

Video: Saltimbocca alla Romana - Veal Saltimbocca Recipe (January 2022).