🇮🇹 Italian

Artichoke Saltimbocca

Name: Artichoke 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; 4, trimmed Artichoke; 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
Spring Onions3, cut into batons
Artichoke4, trimmed
Sage8 leaves
Prosciutto6 slices

Optional extras

Fresh Basilhandful, to finish

Instructions

1
Pat the Prosciutto dry and pound it gently between parchment to an even thinness — saltimbocca cooks in minutes, so evenness is everything.
2
Lay a leaf of sage on each piece, drape with prosciutto, and press firmly so the two bond as they cook.
3
Heat the butter with a thread of olive oil in a wide pan until it foams but doesn't brown.
4
Sear the Prosciutto prosciutto-side down for two minutes to crisp, then flip for just one minute more — the meat should stay pale and tender.
5
Lift the Prosciutto out and pour the white wine into the pan, scraping and reducing to a glossy, savoury glaze.
6
Return the Prosciutto to the pan for a warm bath in the pan sauce, plate with the sauce spooned over, and serve at once.

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, The Roman Dish That “Jumps in Your Mouth” · on YouTube