Escalopes with prosciutto and sage leaves in a wine and butter sauce (Saltimbocca alla Romana) from Rome: Centuries in an Italian Kitchen / Recipes from Rome (page 197) by Katie Caldesi and Giancarlo Caldesi

  • sage
  • prosciutto
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute chicken escalopes for veal escalopes, and plain flour for 00 flour.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sautéed spinach with pine nuts and raisins (Spinaci saltati con pinoli e uvetta sultanina); Kale sautéed with garlic and chilli (Cavolo nero saltato con peperoncino e aglio); Olive mash (Purè di patate alle olive); Nonna's potatoes (Patate arrostite della nonna)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken escalopes for veal escalopes, and plain flour for 00 flour.

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