🇮🇹 Italian

Pumpkin Saltimbocca

Name: Pumpkin 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; 500 g, cubed Pumpkin; 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
Pumpkin500 g, cubed
Sage8 leaves
Prosciutto6 slices

Optional extras

Fresh Basilhandful, to finish

Instructions

1
Season the Prosciutto lightly (the prosciutto brings salt) and top each piece with sage and a fold of prosciutto, secured with a toothpick.
2
Melt butter in a heavy pan over medium-high heat until it stops foaming.
3
Cook the Prosciutto sage-side up for two minutes so the underside seals, then turn and give it ninety seconds more.
4
Rest the Prosciutto on a warm plate while the wine deglazes the pan, bubbling down with the sage leaves and pan juices to a syrup.
5
Swirl in a knob of cold butter off the heat for a sauce that clings like silk.
6
Spoon the sauce over the Prosciutto and serve immediately — saltimbocca never waits.

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: HOW TO MAKE PUMPKIN GNOCCHI - TRADITIONAL ITALIAN RECIPE · on YouTube