Just in time! With friends coming for dinner I needed to get the recipe from my girlfriends, so I was lucky that 3 of them were parked as usual at the cafe. Signora Carla was already in ferie (on vacation) taking care of her grandchildren at the Roman seaside. Two more are leaving this week.
Saltimbocca alla romana, literally “jump in the mouth” morsels of veal are a super easy dish to prepare, as explained by le ragazze. Only 3 basic ingredients: thin slices of prosciutto, fresh sage leaves, and veal sliced thin . . “and don’t forget the toothpicks,” chimed in Sig.ra Rosa.
Their recipe: beat the veal until thin and lightly flour, salt and pepper, one sage leaf per piece, and a piece of prosciutto on top. “Don’t forget the toothpick” which holds it all together. Then heat some butter and a bit of oil (how much? I unwisely asked. Quanto basta, “As much as necessary”), cook the pieces prosciutto side up for 4 minutes, turn them prosciutto side down for 3 minutes, splash well with white wine or better dry white vermouth, (again Quanto basta), flip the pieces for a minute, and that’s it. 8 minutes to a dish that literally jumps in your mouth for how good it is. Of course, be sure to remind your guests . . . “don’t forget the toothpicks”!
– Contributed by GB (see bio), Editor, Italian Notebook.
