THE Roman saltimbocca they are a great classic of the capital’s notable gastronomic tradition, a symbolic dish like the pajata with rigatoni or of chicken with sweet pepper. It is a second course rich in flavours, with slices of ham and sage leaves topping the very delicate veal escalopes, to be soaked in Marsala wine.

How to make Roman saltimbocca

The exquisite ones Roman saltimbocca they are not only excellent, but also easy to prepare. They are made by thinning the slices of meat with a meat mallet and then covering them with a slice of ham and a sage leaf, securing everything with a toothpick. Here are the steps to cook i Roman saltimbocca.

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