🇮🇹 Italian

Ricotta Saltimbocca

Name: Ricotta Saltimbocca
Prep time: 10 min
Cook time: 12 min
Total time: 22 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; 300 g Ricotta; 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 12 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
Ricotta300 g
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

For deeper flavour, toast the dried oregano in the oil before adding anything wet.

Cook it with your pantry → Share this page: /dish/1235

Watch how it's made

Video: Saltimbocca Recipe 🥩 Easy Italian Dishes · on YouTube