Italian · Rome, Lazio
Saltimbocca
Saltimbocca alla Romana: thin veal escalope, sage leaf, prosciutto di Parma, sauteed in butter and finished with white wine. The name means jumps in the mouth — referring to the speed with which it should be eaten and the way the flavours arrive simultaneously. The veal, sage, and prosciutto are secured together and cooked as one unified piece, not as separate elements that happen to share a plate.
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I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
4
veal escalopes
120g each, pounded thin
Not yet stocked in British Columbia
8
fresh sage leaves
whole
Not yet stocked in British Columbia
8 slices
Speck Alto Adige DOP
thinly sliced
Not yet stocked in British Columbia
40g
unsalted butter
cold, diced
Your own market
60ml
dry white wine
Pinot Grigio
Not yet stocked in British Columbia
60ml
veal or chicken stock
Your own market
2 tbsp
extra-virgin olive oil
Your own market
Coarse sea salt
Your own market
Tellicherry black pepper
Your own market
Lemon
1, for garnish
Your own market
II
The Method
1
Season veal escalopes on both sides with salt and Tellicherry pepper.
2
Lay 2 sage leaves and 2 Speck slices on each escalope; fold in half and secure with a toothpick.
3
Heat oil and half the butter in a large skillet over medium-high heat; pan-fry saltimbocca 2 minutes per side until Speck crisps and veal is pale, working in two batches.
4
Transfer to a warm plate; deglaze pan with white wine, scraping browned bits, then add stock.
5
Simmer 3 minutes to reduce by one-third; whisk in remaining cold butter off heat to emulsify.
6
Return saltimbocca to pan, coat gently, and plate immediately with pan sauce spooned over.
7
Garnish with lemon wedges and serve at once.
IV
Sensory Tests
◇Where it lives or dies. The moment where saltimbocca lives or dies is the pan sauce — after removing the veal, the pan contains browned butter, rendered prosciutto fat, and fond (caramelised proteins from the veal). Deglaze with cold wine and let the sizzle subside as the wine lifts the fond. Reduce to 2 tablespoons. Take the pan off heat entirely and whisk in 30g cold diced butter in one go. The residual heat melts the butter into a glossy, silk sauce. Pour over the saltimbocca immediately.
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VI
What to Pour
The pairing
Wine
From British Columbia
Wine
Without alcohol
GT's Synergy Organic Kombucha — Gingerade
Not yet stocked in British Columbia
Non-alcoholic
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The whole pairingPillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
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