Saltimbocca Alla Romana


  • 6 slices Veal
  • 6 leaves Fresh sage
  • 6 slices Prosciutto
  • 6 Cocktail sticks
  • 40g Butter
  • 1/2 cup White wine
  • 200g Spinach leaves
  • 4 tbsp Sacla’ Classic Basil Pesto
  • Salt
  • Black pepper


  1. Remove any fat from meat then 'close' it between two sheets of parchment and beat it with a meat tenderizer
  2. Wash and dry the sage carefully without breaking it
  3. Lay a slice of prosciutto and a sage leaf onto each slice of meat, holding it together with a toothpick
  4. Melt butter and fry saltimbocca for a couple of minutes on each side
  5. Once browned, deglaze with the white wine and let them cook
  6. Saute spinach in a pan, until slightly wilted
  7. Add Sacla’ Pesto and stir to mix
  8. Season well and serve with Saltimbocca and cooking sauce
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