Here we are with the second session of Le Ricette di Faleria, the culinary column for prosciutto lovers.

Today we want to talk about veal saltimbocca with raw prosciutto and sage, which is typical Roman cuisine and much appreciated throughout Italy. Saltimbocca alla romana is a filling and easy second course to prepare, not to be confused with saltimbocca napoletani, which is a pizza sandwich stuffed with prosciutto and mozzarella.

For this recipe we recommend using Marchigiano Faleria, a prosciutto with a local taste, moderately saline with an intense aroma that gives the saltimbocca a very special flavour.


– 4 thin veal cutlets
– 4 slices of Marchigiano Faleria raw prosciutto
– 50 gr of butter
– 1/2 glass of white wine
– salt and pepper to taste

TIME: 25 min

SERVES: 4 people

LEVEL: easy


Cut the veal cutlets into thin slices no larger than the palm of your hand. Remove any nerves and beat with a damp meat tenderizer to prevent them from curling during cooking.

Spread the cutlets on the worktop and season with salt and pepper.

Wash and dry the sage leaves. Cut the prosciutto to fit the cutlets.

Place a slice of prosciutto and a sage leaf in the center of each cutlet and fix with a toothpick.

Melt the butter in a pan and fry some sage leaves. For a lighter dish, use a drizzle of EVO oil. Meanwhile, flour the saltimbocca on the underside. Raise the heat and when the pan is hot put in the saltimbocca, floured side down, without overlapping them.

Cook on a high flame for three minutes without turning. The secret to perfect cooking is to ensure the raw prosciutto does not directly contact the pan. Just this is enough to prevent it from hardening and losing its characteristic aroma. After 3-4 minutes pour the white wine into the pan.

When the wine fizzles, the saltimbocca are ready. Place them on a pre heated serving plate and add the sauce from the bottom of the pan. Decorate with a few slices of lemon.

Serve hot, perhaps with a side dish of steamed vegetables or potato purée.