Roman Recipes: Saltimbocca

Roman Recipes: Saltimbocca

This month it's all about comfort food as crisp days, gold-tipped leaves and dipping temperatures herald the onset of autumn. Essteele has identified some beloved recipes that typify many a Roman Nonna's kitchen.

 

For best results, we recommend using the Essteele Per Sempre 30cm skillet

Saltimbocca Alla Romana

Loosely translated, Saltimbocca means 'jump in the mouth and is regarded as one of the most traditional dishes of the Roman culinary repertoire.

Ingredients

8 (90 gm each) escalopes of veal

8 slices of prosciutto

16 large sage leaves

50 gm butter

1 tablespoon olive oil

300 ml dry Marsala or dry white wine

Sautéed spinach

25 gm butter, chopped

1 clove garlic, thinly sliced

250 gm baby spinach leaves

To serve: roasted rosemary potatoes

Method

Season veal escalopes to taste with sea salt and freshly ground black pepper. Trim prosciutto slices to size of escalopes, then place over escalopes to almost cover, and weave toothpicks through sage to secure.

Heat butter and olive oil in a large frying pan and pan-fry escalopes (prosciutto-side down first), in batches, for 1 minute or until golden. Turn and cook for another minute or until golden, then transfer escalopes to a plate, remove toothpicks and cover to keep warm. Add Marsala to pan and boil over high heat until reduced by half, then strain sauce through a fine sieve into a jug.

Meanwhile, for sautéed spinach, place butter and garlic in a saucepan, stir over medium heat until butter melts and garlic is soft. Add washed but still-wet spinach leaves and stir over medium heat until just wilted. Add 1 tablespoon of sauce and season to taste.

Serve saltimbocca alla Romana with sautéed spinach and roasted rosemary potatoes to the side, and sauce drizzled over the dish.

Recipe courtesy of Australian Gourmet Traveller

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