Saltimbocca alla sorrentina: the recipe

The name says it all: saltimbocca are so tasty that they "jump into your mouth". The best-known version is the Roman one, with ham and sage; in Sorrento, however, the veal escalopes are enriched with local flavours: fior di latte cheese, a little tomato sauce scented with oregano and parsley, a sprinkling of Parmesan and a quick spell in the oven. The result is a juicy, melting main course that recalls the aromas of pizza and is ready in no time.

The recipe comes from Nonna Rosaria's collection; she encourages everyone to enjoy each dish in good company, with a glass of local wine.

Ingredients

Serves 4:

• 600 g thin veal escalopes
• 250 g tinned peeled tomatoes
• 100 g fior di latte
• 80 g butter
• 60 g prosciutto crudo (cured ham)
• 2 tablespoons extra virgin olive oil
• ½ glass dry white wine
• grated Parmesan
• parsley
• oregano
• salt and pepper, to taste

Method

1. Sauté the veal escalopes in sizzling oil and butter.
2. Meanwhile, make the sauce: cook a spoonful of the meat juices, add the drained peeled tomatoes, the oregano, the parsley and a little salt.
3. Butter a baking tin (the ruoto of Neapolitan tradition) and moisten it with the white wine.
4. Arrange the escalopes in the tin and top each one with a slice of ham, a slice of fior di latte, a spoonful of sauce and a sprinkling of grated Parmesan.
5. Bake at 175°C for 5 minutes and serve straight away.

Our tip

Ask your butcher for thin, even escalopes: they need to cook quickly in the pan and stay tender. Go easy on the salt, as the ham and Parmesan are already savoury, and serve the saltimbocca straight from the oven, while the fior di latte is still melting. After a first course such as spaghetti with courgettes, they round off an all-Sorrento lunch. To discover more traditional dishes read our guide to Sorrento cuisine, or let Sorrento's restaurants advise you.