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Saltimbocca is a beloved dish in Vatican City, showcasing tender veal topped with prosciutto and fresh sage. This dish is often enjoyed during family gatherings and special occasions, reflecting the rich culinary traditions of the region. Its name, meaning 'jump in the mouth,' highlights its delightful flavors.
Place a slice of prosciutto and a sage leaf on top of each veal slice.
Secure with a toothpick.
Lightly dredge each veal slice in flour, shaking off any excess.
In a large skillet, heat the olive oil over medium-high heat.
Add the veal slices, prosciutto side down, and cook for about 2-3 minutes, until the prosciutto is crispy.
Turn the veal slices over and cook for another 2-3 minutes, until the veal is golden brown and cooked through.
Remove the veal slices from the skillet and set aside.
In the same skillet, add the white wine and chicken broth.
Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
Cook for about 5 minutes, until the sauce is reduced by half.
Stir in the butter until melted and the sauce is smooth.
Season with salt and black pepper to taste.
Remove the toothpicks from the veal slices and arrange them on a serving platter.
Pour the sauce over the veal slices.
Enjoy your meal!
Saltimbocca is a traditional Italian dish made with veal, prosciutto, and sage, typically cooked in white wine.
Saltimbocca originates from Italy, but it is especially cherished in Vatican City as part of its rich culinary heritage.
The key ingredients include veal, prosciutto, sage, flour, olive oil, white wine, and chicken broth.
Saltimbocca takes approximately 25-32 minutes to prepare and cook.
Saltimbocca pairs wonderfully with sautéed vegetables, creamy polenta, or a fresh arugula salad.