Saltimbocca alla Genovese is a classic Ligurian dish that translates to “jumps in the mouth,” a nod to its irresistible flavor profile. This recipe features tender veal scallops, thinly pounded and topped with fresh sage leaves and salty prosciutto. The combination of sweet, savory, and earthy notes creates a sophisticated yet approachable meal. Cooking the bundles in butter and deglazing with Marsala wine creates a luxurious sauce that clings to the meat. It is perfect for a romantic dinner or a special occasion, requiring minimal ingredients but delivering maximum impact. Serve immediately while hot for the best texture and flavor experience.
Saltimbocca Alla Genovese (From Liguria Area
Description
Saltimbocca alla Genovese is a classic Ligurian dish that translates to "jumps in the mouth," a nod to its irresistible flavor profile. This recipe features tender veal scallops, thinly pounded and topped with fresh sage leaves and salty prosciutto. The combination of sweet, savory, and earthy notes creates a sophisticated yet approachable meal. Cooking the bundles in butter and deglazing with Marsala wine creates a luxurious sauce that clings to the meat. It is perfect for a romantic dinner or a special occasion, requiring minimal ingredients but delivering maximum impact. Serve immediately while hot for the best texture and flavor experience.Ingredients
Directions
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Trim the veal scallops so they are approximately the same size and thickness.
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Sprinkle each slice of veal lightly with salt and pepper.
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Place 2 or more fresh sage leaves on each veal slice, or sprinkle with ground sage.
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Cut prosciutto slices to match the size of the veal scallops.
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Top each veal slice with a piece of prosciutto.
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Roll up the veal slices tightly and secure with toothpicks or kitchen thread.
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Lightly coat each veal roll with flour, shaking off any excess.
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Divide butter between two large frying pans and heat over medium heat without browning.
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Cook veal rolls for about 5 minutes, turning until golden brown on all sides.
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Reduce heat and add Marsala wine and beef bouillon to the pans.
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Cover pans and cook for 5 to 10 minutes longer, basting frequently to prevent sticking.
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Transfer cooked veal to a heated serving dish and spoon the sauce over them.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 199.8kcal
- % Daily Value *
- Total Fat 1.6g3%
- Saturated Fat 0.5g3%
- Cholesterol 79.5mg27%
- Sodium 1271.2mg53%
- Total Carbohydrate 12.3g5%
- Dietary Fiber 0.0g0%
- Sugars 12.3g
- Protein 29.5g59%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Save veal trimmings for making sauces or stocks.
If the sauce reduces too much, add a little more beef bouillon; aim for 1 to 2 tablespoons of sauce per serving.
Serve immediately while very hot, ideally paired with a tossed green salad.
You can use dried sage if fresh is unavailable, but fresh provides superior aroma and texture.
Ensure the butter is melted but not browned before adding the veal to ensure gentle cooking.
