A Surprise Guest in My Roman Kitchen

Giulia, my Roman home cook guide
Giulia, my Roman home cook guide and the video crew devouring the last of the saltimbocca

Giulia, the petite and effervescent aunt of my Roman producer, stopped by the apartment as we were setting up for the video shoot.

She was doubtful that a guy from San Francisco could cook Roman dishes and she wanted to see for herself.

Giulia does most of the cooking when her extended family gathers. I was glad she was with us. I was sure she would teach me a thing or two.

She really liked my sautéed chicory and the spring vegetable stew. Now we were best kitchen buddies and I tried to absorb all she told me in Italian.

As we talked about what was next up for me to cook, I had an idea. Maybe Giulia would show me how she cooked these dishes. I’d be her assistant.

After a bit of hesitation, she agreed to go on camera, as long as she could freshen up a bit first.

What an unexpected gift to have a Roman share her family veal saltimbocca and spaghetti cacio e pepe recipes with me.

When we post the Roman episodes you can make these dishes your own too.

Buon appetito!

Saltimbocca: So Good It Jumps in Your Mouth

Saltimbocca
Saltimbocca

I’m in New York City and meeting up with friends. On a brisk, sunny Saturday morning we’re off to Arthur Avenue in the Bronx, the true NYC Little Italy.

We’ll spend the day cooking together, eating and drinking in northern Jersey. But first we have to decide on the menu and get everything we need to prepare our meal.

As is our habit, our first stop is Caffe DiLillo for a cappuccino and cornetto and to plan our menu. Our 4-course meal fell into place quickly.

My assignment is saltimbocca, the classic Roman dish, veal scaloppine topped with fresh sage and prosciutto and sauteed in butter and extra virgin olive oil. Saltimbocca is so good it’s moniker translates to “jump in your mouth”.

Saltimbocca is easy. I made enough for 8 at the table in about 15 minutes. The salty, crispy prosciutto enrobes fresh sage atop fork-tender veal scaloppine. Deglaze the pan with a dry, white wine to create a silky sauce and you’re done.

The dish works just as well with chicken. I used both veal and chicken scaloppine to satisfy the preferences of my table mates. Asparagus roasted with extra virgin olive oil and sprinkled with sea salt and lemon completed each plate. Yum.

I made panna cotta for dessert too.

Buon appetito!

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Saltimbocca
 
Prep time
Cook time
Total time
 
Saute veal or chicken scaloppine topped with fresh sage and prosciutto in butter and extra virgin olive oil to create a dish that "jumps in your mouth."
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 6
Ingredients
  • 1 pound veal (or chicken) scaloppine
  • fresh sage
  • ¼ cup flour
  • 3 tablespoons extra virgin oil oil
  • 1 tablespoon unsalted butter
  • sea salt and freshly ground black pepper to taste
  • ¼ cup dry white wine
Instructions
  1. Sprinkle the scaloppine with salt and pepper.
  2. Depending on their size, lay 1 or 2 sage leaves atop the scallopine.
  3. Cover the scaloppine with a thin slice of prosciutto.
  4. Tap the prosciutto with the back of a knife to attach it to the scaloppine.
  5. Lightly coat the scaloppine with flour. Tap off any excess flour.
  6. Put the extra virgin olive oil and the butter in a saute pan over medium-high heat.
  7. When the butter is melted and starts to foam, add the scaloppine and saute prosciutto side down until the prosciutto is golden and crispy, about 2 minutes.
  8. Saute the other side about a minute.
  9. Put the saltimbocca on a plate, loosely cover with foil and set aside.
  10. Saute the remaining scallopine.
  11. Over high heat, add the white wine and deglaze the pan, scraping up all of the crispy brown bits on the bottom of the plan and stir to dissolve the bits in the wine. Cook until the pan sauce thickens, about a minute.
  12. Pour the sauce over the saltimbocca and serve immediately.