How to make Saltimbocca alla Romana

Why cooks start here

Saltimbocca alla Romana is cooked the way Rome cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Saltimbocca alla Romana is a dish that captures the essence of Roman home cooking, where simplicity meets indulgence. This version is not about restaurant theatrics but rather the way an Italian family cook would prepare it, with generous olive oil and salt measured by intuition. Traditionally, it graces the table as a comforting meal without the fuss of elaborate presentations, embodying the straightforward charm of Roman cuisine. The delicate veal cutlets are embraced by the salty embrace of Prosciutto di Parma and the aromatic touch of fresh sage, creating a harmonious blend of flavors. The dish is finished with a splash of dry white wine and a swirl of butter, resulting in a tender, savory bite that embodies the warmth and unpretentious nature of a Roman kitchen.