I had Saltimbocca for the first time in Rome at the Piccolo Arancio. Translated it means “jumps in the mouth.” The dish is made with veal scallapini, sage leaves and prosciutto and then ladled with a white white and butter sauce. I purchased an Italian cookbook in Rome called “Lezioni di Cucina,” which I can’t read but I can still use because it has pictures of each step.
1 lb. veal scallapini
3.5 ounces prosciutto crudo
Salt and pepper
1 c. white wine
Salt and pepper each side of veal to taste. Fasten a sage leaf and a piece of prosciutto to one side of veal with a toothpick. Dredge the veal in flour. Melt butter and olive oil in a pan and brown veal on both sides. Keep saltimbocca warm in the oven while you make the sauce. Melt a pad of butter in the man and add 1 c. white wine, scapping the brown bits off the pan, until it is reduced by half. Pour sauce over veal and serve.