Saltimbocca alla Romana, a dish whose name literally means "jumps in the mouth," is a Roman classic renowned for its simplicity and irresistible flavor. This dish, consisting of veal cutlets topped with prosciutto and sage, is a staple in Roman trattorias and a beloved culinary export. This article explores an authentic recipe for Saltimbocca alla Romana, drawing insights from culinary experts and time-honored traditions.
A Roman Institution
In Rome, Saltimbocca alla Romana is more than just a dish; it is an institution. It’s a well-known meat dish abroad and in demand in the capital's trattorias. Saltimbocca is a testament to the city's rich culinary heritage. Chef Claudio Gargioli, from the historic "Armando al Pantheon" restaurant, prepares Saltimbocca daily for tourists, highlighting its enduring appeal.
The Gargioli Legacy: Armando al Pantheon
Armando al Pantheon, a family-run trattoria established in 1961, is a culinary landmark near one of Rome's most picturesque squares. The restaurant's legacy is rooted in its commitment to Roman cuisine, as showcased in Claudio Gargioli's cookbook, "La mia cucina romana," a tribute to the city's most popular traditional dishes.
Originally, Armando Gargioli transformed a struggling restaurant into a "bottiglieria" (a type of informal bar or eatery), catering to local workers with simple, hearty fare like amatriciana, petto alla fornara, and pasta e ceci. Over time, it evolved into a renowned restaurant, attracting a diverse clientele, including notable figures like Sartre and Stanley Tucci.
Claudio Gargioli, who joined the family business in the 1970s, played a pivotal role in elevating Armando al Pantheon to its current status. Drawing inspiration from ancient Roman recipes and focusing on high-quality ingredients, he transformed the bottiglieria into a world-class dining destination.
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The Gargioli family's dedication extends beyond Claudio, with Fabiana Gargioli curating an impressive wine selection, Graziano contributing in the kitchen, and Flavio managing the front of house. This collective effort ensures that Armando al Pantheon remains a cherished culinary institution.
Chef's Secrets
According to chef Claudio Gargioli, the crucial point in preparing saltimbocca is choosing the moment when the meat is removed from the heat. Because not everyone likes the same cooking: some want the meat very pulled, almost burnt, while others prefer it creamy. While the classic recipe doesn't include flour, Armando added it. The secret today? A drop of water, which creates an exaggerated creaminess.
Authentic Saltimbocca alla Romana Recipe
This recipe, adapted from Chef Gargioli and traditional methods, serves four people.
Ingredients:
- 8 thin slices of veal (about 90g each), ideally from the "noce" or "girello" cut
- 8 slices of prosciutto (not too thick)
- 8 fresh sage leaves
- ½ glass of dry white wine
- Butter
- Olive oil
- Salt (to taste)
Instructions:
- Prepare the Veal: Have your butcher cut the veal into thin slices, about 90 grams each, ensuring they are lean and free of sinew.
- Assemble the Saltimbocca: Place a slice of prosciutto and a sage leaf on top of each veal slice. Secure them with a toothpick.
- Melt the Butter: In a large pan, melt a knob of clarified butter over low heat. Once nearly melted, add a drizzle of olive oil.
- Cook the Saltimbocca: When the butter and oil mixture is hot (sizzling but not smoking), add the saltimbocca to the pan, cooking for about two minutes on each side until golden brown. Turn them again to the sage side.
- Deglaze with Wine: Once the saltimbocca are nicely browned, pour in the white wine. Allow the wine to deglaze the pan, scraping up any browned bits from the bottom.
- Create the Sauce: Let the wine reduce and form a light, creamy sauce.
- Serve Immediately: Serve the saltimbocca immediately, drizzled with the pan sauce.
Tips for Perfection
- Quality of Ingredients: Use high-quality veal, prosciutto, and fresh sage for the best flavor.
- Thin Slices: Ensure the veal slices are thin to cook quickly and evenly.
- Don't Overcook: Avoid overcooking the veal; it should remain tender and juicy.
- Clarified Butter: Clarified butter prevents burning and adds a rich flavor.
Variations and Interpretations
While the classic recipe remains the gold standard, variations exist. Some chefs add a touch of flour for a thicker sauce, while others experiment with different types of prosciutto or wine. However, the core elements of veal, prosciutto, and sage remain essential to the dish's identity.
Serving Suggestions
Saltimbocca alla Romana pairs well with a variety of side dishes. Classic accompaniments include roasted potatoes, sautéed spinach, or a simple green salad. A crisp, dry white wine, such as Frascati or Pinot Grigio, complements the flavors of the dish.
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