This simple, 4-ingredient dish is one of the simplest, most elegant Italian recipes I have. It’s very easy to prepare. It presents well. It’s delicious. Even my kids ate it.
Below you see the happy family of ingredients. Be sure to use the best prosciutto and best cheese you can find, as in my experience, the lesser varieties have a much higher sodium content. In fact, this dish needs no extra salt added.
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Saltimbocca means “jump in your mouth” because the dish is just so good, that’s what this recipe seems to do.
In this dish, thin slices of veal are “married” (maritati) with thin slices of ham, usually prosciutto, and a sage leaf. All held together with a wooden toothpick. They are then sauteed in oil, butter and white wine and that’s when it just jumps in your mouth! Simple as that.
The Romans consider saltimbocca a quintessential Roman dish. However, the veal/ham marriage has popped up in various other regions of Italy in various other versions in the history of Italian cuisine. I’m content to let these regions duke it out for claims as to the origin of this dish. In the meantime, enjoy making this delicious 6-ingredient main course.
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