Saltimbocca alla Romana (Veal Scallops with Sage and Prosciutto)


  • 12 slices of veal scallops (1½ pounds)
  • 12 fresh sage leaves
  • 12 slices of prosciutto ham
  • Flour, for dusting
  • 3 Tablespoons unsalted butter
  • 3 Tablespoons olive oil
  • 1 cup white wine
  • 1½ pounds freshly cooked spinach, seasoned with salt and pepper


  1. Spread out veal scallops and lay one sage leaf and one slice of ham on each.
  2. Roll up and secure with toothpicks.
  3. Lightly dust each with flour.
  4. Heat the butter and oil in a skillet large enough to hold all the rolls in one layer.
  5. Sauté, turning the rolls carefully, until brown.
  6. Lift the veal from the pan and set aside on a warm platter.
  7. Add the wine to the skillet, add salt and pepper to taste, and cook to reduce the size by half.
  8. Arrange the hot spinach on a warm dish, place the veal on it, and cover with the wine sauce.

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