Saltimbocca alla Romana
A classic Roman dish featuring veal or beef filets wrapped in prosciutto cotto and basil, crispy and delicious.
📷 Alec Vuijlsteke — CC BY 2.0 (Wikimedia Commons)
⏱️ 15 min prep + 10 min cottura · 4 porzioni · facile
Ingredients
- 4 veal or beef filets
- 8 slices of cooked prosciutto
- 4 basil leaves
- 1 tablespoon olive oil
- 2 tablespoons butter
- salt and pepper to taste
- 1 tablespoon balsamic vinegar
- 1 garlic clove
- 1 onion
- 100 grams grated parmesan
- 200 grams zucchini flowers
Method
- Prepare the veal or beef filets by cutting each into two smaller filets.
- Wrap each filet with a slice of cooked prosciutto and a basil leaf, making sure it is well wrapped.
- In a pan, heat the olive oil and butter, add finely chopped garlic and onion, and sauté for a few minutes.
- Add the wrapped filets and cook for about 3-4 minutes on each side, until golden brown.
- Pour in a bit of balsamic vinegar, add the grated Parmesan and zucchini flowers, mix and cook for another 2-3 minutes.
- Serve, season with salt and pepper to taste.
The story
Saltimbocca alla Romana has origins dating back to the Renaissance period, but it became particularly popular in Rome in the 1950s due to the fame of a renowned restaurant.
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