🇮🇹 Italian

Zucchini Saltimbocca

Name: Zucchini 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; 3, cut into batons Spring Onions; 3, sliced Zucchini; 8 leaves Sage; 6 slices Prosciutto

🇮🇹 Italian

Prosciutto saltimbocca the Roman way — thin cutlets crowned with sage and prosciutto, flash-seared in butter and finished with a splash of white wine. Saltimbocca literally means 'jump in the mouth', and this is on the table in under thirty minutes.

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
Spring Onions3, cut into batons
Zucchini3, sliced
Sage8 leaves
Prosciutto6 slices

Optional extras

Fresh Basilhandful, to finish

Instructions

1
Dry the Prosciutto well, then build each piece: sage leaf, prosciutto blanket, pressed flat so nothing slides in the pan.
2
Heat the butter and oil in a wide pan over a lively flame until the foam subsides.
3
Fry the Prosciutto in a single uncrowded layer, prosciutto down, two minutes, then flip for one — work in batches if needed.
4
Keep the first batch warm while the wine hits the empty pan and reduces by half with the sage.
5
Return everything to the pan for thirty seconds of mingling, tipping and basting.
6
Serve hot from the pan with the syrupy sauce and its sage leaves scattered over.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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Watch how it's made

Video: Saltimbocca di zucchine: squisiti e filanti! · on YouTube