Roman Saltimbocca

This Saltimbocca alla Romana dish is an absolute showstopper, living up to its name which translates to 'jumps in the mouth'. It's a combination of thinly pounded veal (chicken or turkey also work well), salty parma ham, and fragrant sage leaves, all packed into one delicious little parcel. Impressively, this Italian main course recipe is also incredibly simple to make since you can prep the parcels in advance and then amaze your guests in just 5 minutes. While some recipes use flour to thicken the sauce, this version keeps the sauce light and gluten-free. If you prefer, you can use thinly pounded turkey breasts instead of veal. Don't let the leftovers go to waste, though - they make for great crusty bread sandwiches the next day. Just remember to remove the toothpicks!

Saltimbocca parcels

Ingredients

• 8 thin slices of veal (chicken or turkey )

• 8 slices of Parma prosciutto ham

• Bunch of fresh sage leaves

• Stick of butter

• Small glass of white wine

• Salt and Pepper

Method

• Gently season thinly pounded veal or turkey with pepper. Halving the meat slices make them easier to handle.

• Place 2 flat sage leaves on each meat slice, wrap it in a slice of prosciutto and fold the sides in neatly.

• Top with another couple of sage leaves and secure with toothpicks. You can prepare this in advance and refrigerate until you are ready to cook.

  Melt butter in a frying pan and cook the saltimbocca parcels on medium heat, starting with sage side down to infuse the butter, then flip it over. This will take around 2 minutes on each side.

• Deglaze the pan with white wine, whisk in more butter, and serve Saltimbocca alla Romana immediately. This showstopper recipe is sure to impress your guests with its delicate veal or turkey, salty parma ham, and fragrant sage leaves.