🇮🇹 Italian

Mushrooms Saltimbocca

Name: Mushrooms Saltimbocca
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 40 g Butter; to taste Salt; 4 cloves, minced Garlic; 1, sliced Bell Pepper; 2 tbsp Tomato Sauce; 2 tbsp Olive Oil; 1 tsp Dried Oregano; 400 g, sliced Mushrooms; 3, cut into batons Spring Onions; 8 leaves Sage; 6 slices Prosciutto

🇮🇹 Italian

Butter, sage, prosciutto, wine — four flavours that turn quick-seared Prosciutto into saltimbocca alla romana. The pan sauce reduces to a syrup while you plate, so everything lands on the table hot and glistening.

Prep 10 min Cook 7 min Serves 3 Easy

Ingredients

Butter40 g
Saltto taste
Garlic4 cloves, minced
Bell Pepper1, sliced
Tomato Sauce2 tbsp
Olive Oil2 tbsp
Dried Oregano1 tsp
Mushrooms400 g, sliced
Spring Onions3, cut into batons
Sage8 leaves
Prosciutto6 slices

Optional extras

Fresh Basilhandful, to finish

Instructions

1
Flatten the Prosciutto to thumb-thickness, sage on top, prosciutto pressed over the sage to hold it in place.
2
Warm olive oil and half the butter in a skillet until the butter turns nut-gold.
3
Sear prosciutto-side first for two crisp minutes, flip, then ninety seconds — overcooking is the only way to ruin this dish.
4
Remove the Prosciutto, add the wine, and let it boil hard, lifting the caramelised bits into a quick pan sauce.
5
Mount the sauce with the remaining butter until it turns glossy and coats a spoon.
6
Plate the Prosciutto sage-side up, pour the sauce around and over, and serve with lemon if you like.

Chef's tip

A final squeeze of lemon just before serving lifts every other flavour.

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Watch how it's made

Video: Saltimbocca Alla Romana: How to make Rome’s most popular main dish · on YouTube