🇮🇹 Italian

Cherry Tomatoes Saltimbocca

Name: Cherry Tomatoes 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; 400 g Cherry Tomatoes; 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
Cherry Tomatoes400 g
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

Prep everything before the heat goes on — italian cooking moves fast once it starts.

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Watch how it's made

Video: The Chiappas - Chicken Saltimbocca Tricolore · on YouTube