It’s name literally meaning “jump in the mouth,” saltimbocca is a simple variation on veal scaloppini that hails from Rome.
But Mother Teresa takes it a step further by adding mushrooms and provolone cheese to the recipe,
rolling the veal around the stuffing, and finishing by cooking the veal in her delicious Marinara sauce.
10 to 12 ounces of veal.
[“Veal cutlets should be cut from the top round. It should be cut against the grain, not with the grain.”1]
Salt and freshly ground black pepper
5 ounces of Italian Prosciutto
¼ cup chopped fresh basil
¼ cup chopped Italian parsley
3 tablespoons fresh thyme (optional substitute for basil)
¼ pound provolone cheese, cut into strips
¼ cup olive oil
1 teaspoon chopped garlic (“It is important to stay light on the garlic” MT)
1 cup sliced mushrooms
½ cup Marsala wine (or a good Port)
1½ to 2 cups of Mother Teresa’s Marinara Sauce
Saltimbocca Preparation: Gently pound the veal cutlets flat to about 1/4 inch thickness
between sheets of plastic wrap.
Season with black pepper.
Place a thin strip of Prosciutto on top of a cutlet, sprinkle with the chopped parsley
and basil (or thyme), then top with a strip of provolone cheese.
Roll veal cutlets into miniature logs
and secure with a couple of toothpicks.
Repeat for all of the cutlets.
Heat the olive oil in a large skillet over high heat, then add the cutlets to brown.
(“Remember that the veal is thin, so take care not to over cook.” MT).
Remove the logs to a plate and cover with foil.
Add the garlic and mushrooms to the pan and sauté well.
Add a pinch of salt and black pepper to taste.
Return the veal logs to the pan, add the wine and Mother Teresa’s Marinara Sauce,
and sauté well for a couple minutes.
Transfer to a serving platter, garnish with parsley and basil sprigs, and serve.
Salute!
Side Dish: Mother Teresa suggests Arborio risotto.
Wine Suggestion: This rich and herbal dish calls for a comparably
robust red wine, such as a Tuscan Chianti (Sangiovese grape), or a Barolo
from Italy’s Piedmont region (Nebbiolo grape).
1 Italian Classics, by the editors of Cook’s Illustrated, Boston Common Press, page 295
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Photos and editorial comments by Marty Cornell July 15, 2003
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