Many cooking forum visitors are interested in finding saltimbocca alla romana recipe. We decided to post this recipe on our web-site. But we made some changes to this popular Roman recipe. The original recipe requires veal (pork in our case) and there is no basil and nutmeg in it. But we kept the basic cooking principle putting Prosciutto ham inside a thin slice of meat and placing a sage leaf on top. Our idea of placing basil leaf inside and using grated nutmeg delighted our guests. They never left a bite of all those juicy and flavorful saltimboccas.
Ingredients for Saltimbocca all’Alfredo
- 2 lb pork fillet
- 10 thin slices Prosciutto ham
- 10 basil leaves
- 10 sage leaves
- 1 nutmeg
- Salt, white pepper
- 150 ml Extra Virgin olive oil
Recipe for Saltimbocca all’Alfredo
- Slice pork finely across the fibers.
- Grate nutmeg finely.
- Wash basil and sage leaves and pat them dry with a napkin.
- Salt the meat slices and sprinkle them with nutmeg and white pepper.
- Clap the slices so that all spices stick to the meat.
- Roll the meat slices in flour.
- Then put in the middle of each slice a slice of ham and a basil leaf.
- Fold up the meat slice so that ham and basil are inside in a sort of a pocket.
- Then take a sage leaf and pin it to the meat with a toothpick.
- Spear the meat with a toothpick almost all the way through at the same time pinning the two halves together.
- Now pour enough olive oil into a frying pan and heat it up well.
- Cover and fry the meat slices from both sides until lightly brown crust.
- Fry each side for 2-3 minutes over medium heat.
- Serve hot after toothpicks are removed.
- Garnish with tomatoes and salad leaves.