Saltimbocca Alla Romana


1 lb. top round veal
1/4 lb. sliced prosciutto
sage leaves
1 cup flour 1/2 cup beef broth (optional)
2 tbs. olive ail
4 tbs. butter
1 glass white wine

How to make the Saltimbocca Alla Romana – Veal and Ham Rolls:

Cut the veal into thin slices and flatten with a wooden mallet. Place a slice of ham over each slice of meat with a sage leaf in the center. Roll them up and close them with a toothpick as you would a safety pin (it should not go across the involtini but make a stitch along the sides).

Put the oil and butter in a saucepan. Lightly dust the involtini with flour and saute over medium flame for 3 mins. Add wine and simmer for another 2 mins. Add salt and pepper to taste. Arrange the involtini on a serving platter. In the skillet used to cook the involtini, let the cooking juices reduce for a minute, then pour over the involtini. Serve immediately.

Note 1:
If there is not enough cooking juice in the pan, add 1/2 cup broth, reduce briskly by half, and pour over the involtini.

Note 2:
Saltimbocca can also be sauteed flat, rather than rolled.

Note 3:
Marsala wine may be used instead of white wine.

Serves 4-6

Regional recipe from Latium

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at