Saltimbocca alla romana
Photo: Alec Vuijlsteke · CC BY 2.0

History

Saltimbocca (literally jumps in the mouth) appears in Pellegrino Artusi's 1891 cookbook as a Roman dish, though the technique of veal-with-prosciutto pan-fried under sage is older and likely Lazio-rural in origin. The 20th-century trattoria form sets the recipe: thin veal escalopes (about 80g each), a slice of San Daniele or Parma prosciutto, a single sage leaf pinned with a wooden toothpick. Butter pan, brief cook, white wine deglaze. Felice a Testaccio, Armando al Pantheon, Matricianella and the city's bistro canon all serve the dish; the no-flour version (avoiding the saucy gravy) is considered the canonical Roman form.

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Common allergens: Dairy

Make it at home

Yield 2Hands-on 15 minTotal 20 minDifficulty Easy

Ingredients

  • 4 thin veal escalopes (80g each), pounded to 4mm thickness
  • 4 thin slices of prosciutto crudo (San Daniele or Parma)
  • 4 large fresh sage leaves
  • 4 wooden toothpicks
  • 60g unsalted butter
  • 120ml dry white wine
  • Sea salt, freshly ground black pepper

Method

  1. Lay each escalope flat. Place a slice of prosciutto and a sage leaf on top of each. Pin the layers together with a toothpick.
  2. Season the veal side lightly with salt (the prosciutto is salty); add a generous grind of black pepper.
  3. Melt half the butter in a heavy pan over medium-high heat until foaming.
  4. Add the escalopes prosciutto-side down. Cook for 90 seconds. Flip and cook for 60 seconds more.
  5. Transfer to warm plates. Add the white wine to the pan, scrape any fond and reduce by half over high heat.
  6. Add the remaining butter, swirl off the heat to make a glossy sauce, and pour over the saltimbocca. Serve immediately.

Tip from the editors. Use thin veal, pounded gently. No flour on the meat; the canonical Roman version skips it for a clean butter sauce.

Where to eat saltimbocca alla romana

Saltimbocca alla romana in Rome

Felice a Testaccio ★ 4.6

€€ Roman TrattoriaTestaccio

Felice a Testaccio in Rome has served the Testaccio working-quarter cucina since 1936. Kitchen leans roman trattoria. At Via Mastro Giorgio 29.

OrderThe tonnarelli cacio e pepe tossed at the table, then saltimbocca alla romana and tiramisu.

TipBook a fortnight ahead on the website. Lunch is calmer; the 21:00 dinner sitting is the longest wait.

Directions Book

Matricianella ★ 4.3

€€ Roman TrattoriaCentro Storico

Matricianella in Rome's Centro Storico runs the canonical Roman trattoria carte: amatriciana the dish that named the house, saltimbocca alla romana.

OrderBucatini all'amatriciana and saltimbocca alla romana, with a quartino of house Frascati.

TipClosed Sunday all day. Book a week ahead for the courtyard terrace; the indoor room is calmer.

Directions Book

Armando al Pantheon ★ 4.8

€€ Roman TrattoriaCentro Storico

Armando al Pantheon in Rome has cooked the four Roman pastas and the quinto quarto canon since 1961, a few steps from the Pantheon. Located in Centro Storico.

OrderCacio e pepe, coda alla vaccinara, and the abbacchio when it's on the carte.

TipBookings open exactly two months ahead on the website. Walk-up tables exist but only for lone diners and only at 12:30.

Directions Book

Trattoria Da Teo ★ 4.2

€€ Roman TrattoriaTrastevere

Trattoria Da Teo in Rome's Trastevere is the family-run pasta-and-pizza room with a piazza-side terrace, classic Roman primi and a quiet wine list of Lazio.

OrderCacio e pepe, saltimbocca alla romana and a half-litre of house wine.

TipBook a fortnight ahead for the piazza terrace. Closed Sunday all day.

Directions Book

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