RECIPE: HOW TO MAKE SALTIMBOCCA ALLA ROMANA FROM VATICAN CITY

Saltimbocca alla Romana is a classic dish of Roman cuisine that combines salty and aromatic flavors in every bite. Originally from Italy, this dish is easy to prepare and will delight your guests with its exquisite mix of flavors.

Ingredients of Saltimbocca alla Romana

4 finos internera cutlets

4 slices of raw ham

8 fresh sage leaves

Flour for coating

50g butter

4 tablespoons olive oil

Salt and pepper to taste

150ml dry white wine

Preparation of Saltimbocca alla Romana step by step

Place a slice of raw ham on each veal schnitzel and add two sage leaves on top. Secure with a toothpick so it doesn't fall apart.

Dredge the escalopes in flour, shaking off the excess.

In a skillet, heat the butter and olive oil over medium-high heat.

Cook the schnitzels on both sides until golden brown, about 2-3 minutes per side.

Season with salt and pepper to taste.

Add the white wine and cook over low heat for about 5 minutes to reduce and form a creamy sauce.

Serve the Saltimbocca alla Romana hot, accompanied by the delicious sauce on top.

Enjoy this classic Roman dish in the comfort of your home and surprise your family with its exquisite flavor!