Saltimbocca alla romana, sage & Marsala jus
Preparation
Why this wine?
Good to know
Tips & insights
- Pound the veal escalopes thin so they stay tender and cook quickly.
- Pin the sage leaf and prosciutto to the meat with a toothpick, so they don't come loose while frying.
- Fry the meat side first, then briefly the ham side; salt sparingly, as the prosciutto is already salty.
- Deglaze the pan with the Louré and the Marsala and mount the sauce with cold butter.
- Instead of Marsala, a dry sherry or a robust white wine with a pinch of sugar gives a similar depth.
Frequently Asked Questions
Which wine pairs with Saltimbocca alla romana?
Veal, sage and salty prosciutto call for a white with substance and mineral freshness that accompanies the tender meat and carries the butter-Marsala sauce. We drink our Louré from LaSuite aux Conseillans with it, a Sauvignon Blanc aged in oval clay amphorae. It also goes into the jus itself and closes the circle on the plate.
Why is the sage pinned to the meat?
Sage and prosciutto come away from the veal easily if they are only laid on top. A toothpick holds both firmly in place, so the aroma seeps into the meat and the ham turns crisp. Pull the toothpick out again before serving.
Can I replace the Marsala?
Yes. A dry sherry or a robust white wine with a pinch of sugar gives a similar round depth. A splash of port works too. Reduce the sauce a little more so that, despite the swap, it reaches its typically velvety binding and gently sweet note.
What side dish suits this?
In Rome, saltimbocca is often served simply with white bread that soaks up the sauce. Sautéed spinach, Parisienne potatoes or a small leaf salad also work well. Keep the side restrained so sage, veal and the butter-Marsala sauce set the tone.
