Saltimbocca literally translates to “jumps in the mouth.” When you consider the tantalizing ingredients in this recipe, it’s easy to see why. Salty prosciutto and earthy sage flavour, thin strips of lean veal perfumed in a white wine bath. And it’s so easy to make. Read on.
- 6 slices veal scaloppini, about 9 oz. (255 g)
- 1 tbsp (15 ml) roughly chopped fresh sage
- 6 slices prosciutto
- 1 cup (250 ml) fresh spinach leaves (stems removed)
- 2 tbsp (30 ml) butter
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 cup (250 ml) Marsala wine
- 1/2 cup (125 ml) heavy cream or 2 tbsp (30 ml) cold butter
- 6 round toothpicks
- Place 1 veal scaloppini between 2 sheets of waxed paper or plastic wrap. Flatten to a 1/8-inch (3 mm) thickness using a meat pounder (a flat meat pounder and not one with a toothed surface), a rolling pin or the bottom of a pot. Repeat with the remaining veal.
- Lay 1 piece flat on your work surface. Season with black pepper, drape with a slice of prosciutto, and place one-sixth of the sage and spinach evenly over the top the prosciutto. Roll up like a pinwheel and secure with a toothpick. Repeat with the remaining veal.
- Preheat a large skillet over medium-high heat, and melt the butter in the olive oil. Sear the saltimbocca until all sides are golden brown, about 5 minutes.
- Transfer the veal to a dish and set aside. Pour off the excess fat from the skillet.
- Add the Marsala to the skillet and bring to a simmer over medium-low heat, scraping up any of the browned bits at the bottom of the pan. Simmer until the liquid is reduced by half. Whisk in the cream (or the cold butter), then season with salt and freshly ground pepper. Add the scaloppini, and toss to heat through and to coat with the sauce.
- Remove the toothpicks from the scaloppini, and slice into 3/4-inch (2 cm) rounds. Serve draped with the sauce.