Veal scallops with ham (Saltimbocca) from The Art of Eating Cookbook: Essential Recipes from the First 25 Years (page 215) by Edward Behr

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Notes about this recipe

  • rmardel on March 24, 2026

    In terms of ingredients this recipe is classic. What makes it special, and my basic go-to for Saltimbocca, is the technique. Cooked in the traditional way, flat, it is very easy to overcook the veal, and to turn the slice of prosciutto into somethng hard and burnt. Easily distracted, I tend to overcook the dish more often than not. However, Behr layers the veal, sage, and prosciutto and then rolls them up into nice little bundles. They still cook quickly, you have to roll the veal and it takes only a minute or two, maybe three, depending on the thickness of your rolls. Then you add the wine and allow the dish to finish. The whole things takes 10 minutes or less and I've always found it foolproof and delicious.

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