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Perfect Saltimbocca alla Romana: 5 tips for you to know

Making saltimbocca alla romana may seem easy, but there are some basic tricks to follow to avoid making mistakes and have a perfect main course.

As the name says it: saltimbocca alla romana are a traditional Roman dish, a great classic of Italian cuisine and a very mouth-watering main course. Literally everyone likes it.

The soft slices of veal are recipe 222 of a work that is a pillar of Italian cuisine, La scienza in cucina e l’arte di mangiar bene (Science in the Kitchen and the Art of Eating Well) by Pellegrino Artusi, and thanks to him that we can learn, for example, that only half a leaf of sage is needed for each piece of meat, because a whole one would be too much.

As is always the case in Italy for matters of national importance (is there any doubt that cooking is one of them?!), there are conflicting rumours as to the origin of this recipe, so much so that some suggest it actually originated in the Brescia area, over five hundred kilometres further north. But, as we know, fame goes to those who can first credit themselves with the recipe and make it famous!

Making saltimbocca is really very simple and quick: this is a recipe within everyone’s reach, so tasty that you will impress even the most demanding guests. Just to be on the safe side, here are five tips to follow before and during the preparation, to master one of the hallmark dishes of Roman cuisine in just a few steps.

  1. Choosing the meat: it must be lean, with little connective tissue, and suitable for quick cooking. In fact, if the veal overcooks, it becomes tough and stringy.
  2. Thickness of the slices: no more than 6 mm thick, so they are cooked for a short time. The thin slices also provide a better taste balance with the ham.
  3. Pay attention to salt: raw ham is naturally salty, so it is important to be very careful with the quantity. Better not to add it during cooking.
  4. The accompaniment sauce is decisive for the final taste: it should be made over a very gentle heat, after removing the saltimbocca, allowing the butter to just blend without burning.
  5. Saltimbocca are very quick to cook: they should absolutely be prepared at the last moment, because otherwise most of the pleasure and juiciness of the dish will be lost.

The recipe

To be guided through each step, just follow our recipe for Veal saltimbocca with mashed potatoes and serve a complete and delicious main course, a perfect example of a traditional Italian cuisine that will never be boring.

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