Saltimbocca alla Romana

This classic Italian dish Saltimbocca alla Romana translates as ‘jump in the mouth’. When you learn how to make a dish like this and master the accompanying pan sauce you will replicate it time and time again. This classic Roman dish is quick (it takes around 20 minutes in total) but is so impressive.

Traditionally it is made with veal scaloppini/escalopes, sage, prosciutto and Marsala, however I know many people prefer to substitute chicken, pork or turkey and I most-often make it with chicken. If you’d like to replicate this at home with rose veal, the technique will be the same. Ask your butcher to cut your meat into thin slices, explain what it is for, or do it yourself at home.

By playing with the various elements you will be able to make a whole range of delicious quick meals with scrummy sauces. I use Marsala but you can use wine instead. And you could use basil in place of sage. My Mum sometimes makes this with a little Gruyere under the prosciutto too. I have made this with white fish or salmon as well.