🇮🇹 Italian

Potato Saltimbocca

Name: Potato 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; 4, cubed Potato; 1, sliced Bell Pepper; 2 tbsp Tomato Sauce; 2 tbsp Olive Oil; 1 tsp Dried Oregano; 3, cut into batons Spring Onions; 8 leaves Sage; 6 slices Prosciutto

🇮🇹 Italian

A Roman classic: sage-perfumed Prosciutto under a blanket of prosciutto, seared quickly so the meat stays tender, then deglazed with white wine into a glossy pan sauce. Simple, fast, and unapologetically savoury.

Prep 10 min Cook 7 min Serves 3 Easy

Ingredients

Butter40 g
Saltto taste
Garlic4 cloves, minced
Potato4, cubed
Bell Pepper1, sliced
Tomato Sauce2 tbsp
Olive Oil2 tbsp
Dried Oregano1 tsp
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

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: Veal Saltimbocca: Italian Nonna's Recipe · on YouTube