Welcome to Paulina Cocina, friends! Today we're bringing you an Italian recipe that will surprise more than one of you. If you thought Italian cuisine was all about pasta and pizza, there's much more to it.
Saltimbocca is here to prove that a good bite can be elegant yet simple - starred restaurant dish with impossible ingredients.
Here I'll tell you all about this Italian classic , which, besides being easy to make, is steeped in tradition and savored with every bite. Let's learn all about saltimbocca alla romana , and at the end, we'll share the recipe you can make at home. Let's eat!
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About the Saltimbocca
First, let's lay the cards on the table: what is saltimbocca ? Basically, it's a meat escalope , usually veal or sirloin, topped with a slice of prosciutto and a few fresh sage leaves , which add a touch of aroma. All of this is cooked quickly and topped with a splash of white wine .
The result is a perfect combination of flavors : tender meat, the salty and creamy notes of ham, the freshness of sage, and the magic of white wine. It all sounds so nice and Italian, but when you taste it, it tastes even better!
Ideal for when you want to make something special but don't have the time or inclination to spend hours in the kitchen. This dish is a direct hit to the heart ... and stomach.
The interesting meaning and origin of the saltimbocca
The name saltimbocca comes from Italian and means something like "jumps into the mouth ." And yes, it makes perfect sense because as soon as you taste it, boom , it feels like the entire dish leaps straight onto your taste buds. It's love at first bite .
And where does the saltimbocca come from? From the heart of Italy, more precisely, Rome . The Roman saltimbocca was born in trattorias, those classic Italian bars/restaurants where the food is simple, delicious, and steeped in history.
The taste of saltimbocca: A perfect balance
If there's one thing that makes a meat saltimbocca unique, it's its flavor. But beware, don't expect anything overpowered; this is pure subtlety. The meat provides tenderness and texture, the prosciutto adds power and saltiness , while the sage, with its fresh aroma, adds a twist that takes it to another level.
On top of everything, the white wine deglazes the flavors and brings everything together in a wonderful sauce. It's the typical "less is more" dish. It doesn't need any extra ingredients or unusual seasonings . With just the right amount, you create something that's a delight for the palate.
8 Features that make the saltimbocca alla romana unique
For those who want to understand why this dish is so special, here are the keys to saltimbocca alla romana :
- Very fine meat : The basis of the dish is a fillet or escalope of sirloin (or veal). The idea is for it to be very fine and tender.
- Raw ham is the star ingredient : Not just any ham will do. If possible, invest in a good prosciutto or Serrano ham .
- Fresh sage is non-negotiable : It's what gives it that distinctive scent and flavor . If you use it dried, it's not the same.
- Quick and precise cooking : This isn't a beef stew . The tenderloin saltimbocca cooks in just a few minutes , keeping the meat juicy and flavorful .
- White wine as the finishing touch : It serves to deglaze the pan and create a light sauce that adds moisture to the dish.
- No breading or flour : It is a light dish, not the typical escalopes or marineras with flour, so no coating.
- Simplicity is the key : You don't need more than what the recipe says. Less is more.
- Versatility: In addition to the sirloin saltimbocca, it can be made with other cuts of beef, pork, and even chicken saltimbocca .
How to make Roman-style escalopes
Escalopes are the basis of Roman saltimbocca , and to achieve them perfectly, you need to master this technique. A good escalope is made by cutting the loin into thin slices and lightly pounding them with a meat mallet (like the one used for Milanese ).
The trick is to brown it quickly , to seal in the juices, and not overcook it. Flour? No, thanks. We don't use it in this recipe, because we want the flavors of the meat and ham to stand out , not be covered by a crust of fried flour.
7 Tips for the Perfect Saltimbocca
To make your saltimbocca alla romana look like it was cooked in a Roman trattoria, here are some tips:
- The meat has to be tender and fresh : A good thin steak, sirloin, veal or rump are very good.
- Choosing a good raw ham : It doesn't have to be expensive, but it does have to have good flavor . It's the salty touch that will make it stand out.
- Don't forget the fresh sage : It's the soul of the dish. That little leaf plays a bigger role than it seems.
- Be careful with the salt : Ham already provides quite a bit, so don't overdo it.
- White wine matters : Don't use the first one you find at the supermarket. A medium-quality dry white wine is perfect.
- Very hot pan : So that the escalopes brown quickly without losing their juice.
- Post-cooking rest : Leave the escalopes out of the pan for a minute to allow the juices to settle before serving.
5 Accompaniments for Saltimbocca alla Romana
Sirloin saltimbocca pairs well with simple side dishes that don't overpower its flavor. Some classics include:
- A good creamy mashed potato (the most traditional).
- A smooth classic risotto .
- Some tasty rosemary potatoes .
- arugula and granola salad , with a touch of parmesan.
- Simple and tasty grilled vegetables with olive oil.
For pairing, a dry white wine like a Pinot Grigio or Sauvignon Blanc is the ideal companion. But if you prefer a red, a young Malbec can also work.
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Recipe for Saltimbocca alla romana
Yields: 4 portions
Preparation time: 20 minutes
Ingredients
- 4 thin loin steaks (approx. 120 g each)
- 4 slices of raw ham (prosciutto or serrano)
- Fresh sage leaves (4-8)
- 2 tablespoons of butter
- 1 tablespoon of oil
- 1/2 cup dry white wine
- Salt and pepper to taste
- Wooden chopsticks
How to make the saltimbocca step by step
- Place a separator or nylon over each fillet and flatten with a meat mallet until very thin. Season the fillets with salt and pepper, using only one side.
- Place a slice of prosciutto and one or two sage leaves on each fillet (the unsalted side). Secure with a toothpick to prevent them from falling off.
- Heat the butter in a large skillet over medium-high heat, with a tablespoon of oil, to prevent it from burning.
- Brown the steaks first on the ham side (1 minute) and then turn them over (2 more minutes).
- Remove the fillets and add the white wine to the pan, scraping the bottom to deglaze. If necessary, add a splash of water. Let the alcohol evaporate and add the fillets to coat them with the sauce.
- Cover and cook for 1 or 2 more minutes. Serve hot and enjoy!
