This classic Italian dish features tender veal scallops layered with aromatic sage and salty prosciutto. The ingredients are rolled and seared to create a beautiful contrast between the lean meat and the savory cured ham. A quick pan sauce made with Marsala wine and beef broth adds depth and moisture, resulting in a dish that is both elegant and comforting. Perfect for a special weeknight dinner or a holiday gathering, Saltimbocca Alla Genovese brings the flavors of Liguria to your table with minimal effort and maximum flavor.
Saltimbocca Alla Genovese (From Liguria Area
Description
This classic Italian dish features tender veal scallops layered with aromatic sage and salty prosciutto. The ingredients are rolled and seared to create a beautiful contrast between the lean meat and the savory cured ham. A quick pan sauce made with Marsala wine and beef broth adds depth and moisture, resulting in a dish that is both elegant and comforting. Perfect for a special weeknight dinner or a holiday gathering, Saltimbocca Alla Genovese brings the flavors of Liguria to your table with minimal effort and maximum flavor.Ingredients
Directions
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Trim the veal scallops so that they are approximately the same size and shape.
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Sprinkle a little salt and pepper on each slice of veal.
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Place 2 or more leaves of fresh sage on each veal slice, or sprinkle about a scant 1/4 teaspoon of ground sage on each.
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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 slice of prosciutto.
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Roll up the veal slices tightly and secure with toothpicks or tie with kitchen thread.
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Coat each veal roll lightly with flour, shaking off any excess flour.
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Divide the butter between 2 large frying pans and heat over medium heat without browning.
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Cook the veal rolls for about 5 minutes, turning until golden brown on all sides.
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Reduce heat to medium-low and add 1/2 cup of Marsala wine and 1/2 cup of hot beef bouillon to the pans.
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Cover the frying pans and cook for 5 to 10 minutes longer, depending on the thickness of the rolls.
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Shake the pans frequently to prevent sticking and ensure even cooking.
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Add a little more beef bouillon if necessary, ensuring there is 1 to 2 tablespoons of sauce for each veal roll.
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Transfer the cooked veal rolls to a heated serving dish and spoon the pan sauce over them.
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Serve immediately while hot.
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 any veal trimmings to use in other sauces or soups.
If using fresh sage, ensure leaves are dry before placing them on the meat to prevent steaming.
For a lighter version, you can use turkey breast instead of veal.
Serve with a tossed green salad, roasted potatoes, or steamed vegetables.
If Marsala is unavailable, dry white wine or dry sherry can be used as a substitute.
Leftovers should be stored in an airtight container in the refrigerator for up to 2 days.
