Veal Scallopini with Prosciutto and Sage - Saltimbocca Recipe
Veal Scallopini with Prosciutto and Sage - Saltimbocca
Cuisine of Lazio
Total time: 30 to 60 minutes

Prep. time: 15 minutes
Cooking time: About 30 minutes

Difficulty: Easy
For 6 servings

- 6 thin slices of veal
- 6 slices of prosciutto or similar ham
- 18 fresh sage leaves
- 1 kg (2 1/4 lb.) fresh peas (garnish)
- 100 g (6 tbsp.) butter
- 250 ml (1 cup) marsala or other sweet wine
- 250 ml (1 cup) broth or stock
- 1 rounded tbsp. cornstarch
- 1 tsp. tomato paste
- Salt and pepper
  1. Shell the peas; place in a saucepan and cook gently, covered, with 50 g (3 tbsp.) butter for 20 minutes; add the stock, salt and pepper; continue cooking until the peas are tender;
  2. flatten the veal scallopini on waxed paper with a rolling pin; on each one place two sage leaves and a slice of prosciutto; fold in half and fasten with a wooden pick;
  3. heat 50 g (3 tbsp.) butter in a skillet until foamy; sauté the scallopini, browning them well (1-2 minutes per side); remove and keep warm;
  4. deglaze the pan with the marsala and broth from the peas, scraping up any browned bits from the bottom; add the tomato paste, cornstarch dissolved in a little cold water, salt and pepper; simmer for 7-8 minutes, stirring with a wooden spoon;
  5. return the saltimbocca to the sauce just long enough to reheat;
  6. serve with the peas and garnish each scallop with a sage leaf.
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