Once Upon a Menu: Saltimbocca 🇮🇹

Saltimbocca alla Romana

Serves 4

Veal is hard to find, so I'm using pork. I call this recipe: "Pork on pork!"

8 thin pork scallopini, about 2 ounces each

8 thin slices prosciutto di Parma

24 fresh sage leaves, divided

Freshly ground black pepper

4 tablespoons unsalted butter, divided

1/2 cup dry white wine

2 tablespoons dry vermouth

1 teaspoon fresh lemon juice

Lemon wedges, for serving

Lay pork on work surface and pound very thin if necessary. Season lightly with pepper. Top each with 1 slice prosciutto and 1 sage leaf, secure with toothpick.

Melt 2 tablespoons butter in large skillet over medium-high heat. Add remaining 16 sage leaves and cook till crisp, 30 to 45 seconds. Transfer to paper towel and reserve.

Add saltimbocca to skillet, prosciutto-side down, cook 1 minute. Turn and cook 1 to 2 minutes more, just till pork is cooked through. Transfer to warm platter.

Add wine and vermouth to skillet, scraping up browned bits. Cook till reduced by about half. Reduce heat and stir in remaining 2 tablespoons butter, lemon juice, several grinds black pepper.

Spoon sauce over saltimbocca. Crumble crisp sage over top and serve with lemon wedges.

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Now that's Italian! 🇮🇹

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