Introduction
Saltimbocca, an exquisite Italian dish, beautifully combines tender veal with the savory flavors of prosciutto and sage. This dish is known for its simplicity and delightful taste, making it a perfect choice for both weeknight dinners and special occasions. In this article, we’ll explore the necessary ingredients and the detailed process to create a luscious Saltimbocca that is sure to impress.
Ingredients
– 2 x 80g / 3 oz thin veal steaks or boneless cutlets (sizzle steaks, schnitzel, scallopini) OR thinly cut beef steaks, pork, or a chicken breast
– 1/4 tsp black pepper
– 4 large sage leaves
– 4 prosciutto slices (finely sliced)
– 2 tbsp flour (plain/all-purpose)
– 2 tbsp olive oil
Saltimbocca Sauce:
– 50 g / 3 tbsp COLD unsalted butter, cut into 1cm / 1/3″ cubes
– 1/4 cup white wine (pinot grigio or chardonnay)
– Small pinch of salt
Prep Time
Preparation for this dish takes about 15 minutes. This includes pounding the veal, wrapping it with prosciutto and sage, and getting everything ready for cooking.
Cook Time, Total Time, Yield
The cooking time for Saltimbocca is approximately 3-4 minutes, making the total time for the dish around 20 minutes. This recipe yields four delicious servings, making it an ideal dish for a small gathering or family dinner.
Enjoy creating this delightful culinary experience that not only tantalizes the taste buds but also represents the elegance of Italian cuisine!
Detailed Directions and Instructions
PREPARE SALTIMBOCCA:
Pound the veal between sheets of cling wrap or paper until it reaches an even thickness of 3mm. Use a meat mallet for this step. Cut each piece in half to yield a total of 4 pieces. Sprinkle black pepper on both sides of the veal.
Prosciutto and sage:
Fold each slice of prosciutto in half and place it on one piece of veal. Ensure it is trimmed so it does not hang off the sides too much. Place a sage leaf on top of the prosciutto. Secure the assembly with a toothpick, piercing from the underside. Repeat this process for the remaining piece of veal.
Dust:
Spread flour on a plate. Press the non-prosciutto side of the veal into the flour, shaking off any excess. Do not flour the side with the prosciutto.
COOK:
Heat olive oil in a large fry pan over medium-high heat. Place the veal slices in the pan with the prosciutto side facing down. Cook for 90 seconds until the prosciutto is golden brown.
Other side 1 min:
Turn the veal slices and cook the other side for 1 minute. Once done, remove the veal to a warm plate.
Tip out excess oil:
Carefully tip out any excess oil from the pan but do not scrape the pan clean. Return the skillet to the stove, keeping the heat on.
SAUCE:
Pour in the white wine and add a small pinch of salt. Bring the mixture to a simmer and let it cook for 20 to 30 seconds while stirring to scrape up the brown fond from the bottom of the pan. The wine should reduce by half.
Swirl butter:
With the pan still on the stove, turn the heat off. Scatter the cold, cubed butter into the pan and swirl or stir until it melts. This will result in a luscious butter sauce that thickens magically.
Notes
Note 1:
You can substitute the veal with thinly cut beef steaks, pork, or chicken breast.
Note 2:
Ensure the prosciutto is finely sliced for better adherence and flavor.
Note 3:
Using cold butter helps achieve the desired texture for the sauce.
Note 4:
Choose a dry white wine such as pinot grigio or chardonnay for optimal flavor.
Note 5:
Pounding the meat evenly is crucial for uniform cooking; consider using plastic wrap to minimize mess.
Cook techniques
Pounding Meat
Pounding meat helps to tenderize it and creates an even thickness, which allows for uniform cooking. Use a meat mallet and flatten the meat between sheets of cling wrap or parchment paper to avoid splatter.
Securing Ingredients
When layering ingredients like prosciutto and sage, secure them to the meat with a toothpick. This helps everything stay in place during the cooking process.
Dusting with Flour
Dusting the non-prosciutto side of the meat with flour helps create a crust when cooked. This enhances the texture and adds a slight crispiness to the dish.
Cooking Techniques
Start cooking the meat by searing the prosciutto side down in a hot pan with oil. This allows the prosciutto to crisp up and develop flavor. Flip the meat carefully and cook for a shorter time on the other side.
Making the Sauce
After cooking the meat, deglaze the pan with white wine, scraping up any brown bits for added flavor. Reduce the wine slightly to concentrate the flavors before adding butter for richness.
Swirling Butter into Sauce
After removing the pan from heat, add cold butter and swirl it in to emulsify, creating a smooth and glossy sauce. This technique enriches the sauce without breaking it.
FAQ
Can I use other types of meat for this recipe?
Yes, you can use thinly sliced beef steaks, pork, or chicken breast as alternatives to veal.
What if I can’t find prosciutto?
If you can’t find prosciutto, you may substitute it with another cured ham like pancetta or even bacon for a different flavor.
How do I know when the meat is done cooking?
The meat should be browned on the outside but still tender. For thin cuts, the cooking time is usually short; 1-1.5 minutes per side works well.
Can I make the sauce without wine?
Yes, if you prefer not to use wine, you can substitute it with chicken or vegetable broth, although this will change the flavor profile slightly.
How can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently to avoid overcooking the meat.
Conclusion
The saltimbocca, with its tender veal paired with the distinctive flavors of prosciutto and sage, offers a delightful dining experience that is both sophisticated and comforting. The richness of the butter sauce enhances the dish beautifully, making it a perfect centerpiece for any meal.
Alternative Proteins
Experiment with chicken breast, pork tenderloin, or thinly sliced beef to create variations of this classic dish.
Herb Variations
Try using fresh basil or thyme instead of sage for a different herbaceous note that complements the meat.
Vegetarian Twist
Substitute the veal with thin slices of eggplant or zucchini, layering them with vegetarian prosciutto or sun-dried tomatoes.
Side Dishes
Serve with a side of creamy polenta, roasted vegetables, or a light arugula salad for a balanced meal.
Pasta Pairing
Accompany with a simple pasta tossed in olive oil, garlic, and parmesan for an Italian-inspired feast.
Wine Recommendations
Pair with a crisp white wine such as Pinot Grigio or a light red like Chianti to enhance the flavors of the dish.
