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Sun dried Tomatoes

Tomato Passata sauce, part 1

Tomato Passata sauce, part 2



Although I moved from Roma 10 years ago, there is no getting away from this delicious dish, Saltinbocca here more rustically presented rolled in a white wine sauce, served with slow cooked cannellini beans with garlic, crispy speck and olive oil.

Serves 4
600 grams of veal, cut into 4 slices
1 cup flour
100 grams of prosciutto ham
40 grams butter
½ cup dry white wine
Salt and pepper
600 g cannellini beans
1 clove garlic
20 grams  speck (or bacon ) cut into one slice
Salt and pepper
E.V.O. Oil

How it works:
Pound the veal slices with a pestle, without exaggeration, or with the hand closed. Sprinkle both sides with flour. Place the prosciutto ham and two leaves of sage on to the veal . Roll up and secure everything with a toothpick.
Cook in saucepan over medium heat with butter and a little salt when the veal rolls are crispy on all sides, add white wine and cook with the lid on for 10 minutes.
In a baking pan with olive oil, cook few minutes garlic and bacon cut in squares, later add the beans and pinch of salt and pepper. Cook for 2 minutes and serve with Saltinbocca.

5 comments to Saltinbocca

  • Bruce Kohler

    Hi Simona,

    Love your site, recipes and Nick’s photos and have passed the word on to my Facebook friends.

    The cannellini beans are precooked, from a jar, right? Otherwise one would have to good through the process of soaking and cooking raw beans?

  • Thank you for your compliments.
    Regarding Cannellini beans,you can use either ,obviously dried beans they taste better.

  • Mirian Masar

    Hello,I love reading through your blog, I wanted to leave a little comment to support you and wish you a good continuation. Wishing you the best of luck for all your blogging efforts.

  • Thank you, I’m glad you’ve decided to leave this comment and I hope to have even more from you in the future. Grazie

  • Clare Soto

    If only I had a dime for every time I came to Great read!

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