Saltimbocca alla Romana: A Culinary Journey with Paired Wines

Saltimbocca alla Romana, a classic Roman dish, is a delightful culinary experience that has roots in the meat skewers tradition. The dish features veal escalopes, prosciutto, and sage, reflecting a harmonious blend of Italian flavors. Today, wersquo;ll explore the various recipes for Saltimbocca alla Romana and discuss which wines would complement this dish perfectly.

The Origins and Varieties of Saltimbocca alla Romana

Originating from Rome, Saltimbocca derives its name from the Italian phrase 'in the mouth quickly,' a reference to the dishrsquo;s cooking time. Historically, this dish originated as a variation of Osei scapai, a more rustic dish made of game birds. The Roman version, enhanced with veal escalopes, prosciutto, and sage, became more refined and popular during the unification of Italy. While the traditional recipe sticks to veal, other variations like chicken, pork, and even other types of cured meat can be found in Italian trattorias across the country. Herersquo;s a closer look at the key elements of this Italian culinary delight:

Key Elements Recipes

Recipe 1: Jamie Oliverrsquo;s Saltimbocca alla Romana
Ingredients: - 150g higher-welfare veal escalopes - 2 fresh sage leaves per escalope - 2 slices of higher-welfare prosciutto per escalope - 2 tablespoons unsalted butter - Olive oil - 1 good swig of Marsala - 1 lemon Method: 1. Flatten the veal escalopes and season them with black pepper. 2. Place sage leaves and prosciutto pieces on the meat, securing with toothpicks. 3. Cook in a frying pan with butter and oil until golden brown, then serve with a Marsala reduction sauce.

Recipe 2: Phil Torrersquo;s Saltimbocca alla Romana
Ingredients: - 2 slices prosciutto per escalope - Veal scalloppine thinly sliced and pounded - Flour for dredging - 2 tablespoons olive oil - 2 tablespoons butter - 2 sage leaves per escalope - 1/8 cup dry white wine per escalope - 1/16 cup chicken broth per escalope - Pepper to taste Method: 1. Season and prepare the veal with prosciutto and sage, securing with toothpicks. 2. Sear the scallops in olive oil until browned, then deglaze with white wine and reduce with broth. 3. Serve with a flavorful sauce drizzled on top.

Recipe 3: San Pellegrinorsquo;s Saltimbocca alla Romana
Ingredients: - Veal escalopes - Prosciutto - Sage leaves - White wine - Butter Method: 1. Flatten the veal escalopes and season with pepper. 2. Secure the prosciutto and sage, then brown in a pan with butter and reduce the sauce.

The Perfect Pairings: Wine Choices for Saltimbocca alla Romana

Choosing the right wine to pair with Saltimbocca alla Romana is a testament to the soul of the meal. Here are some popular and well-regarded wine options that complement its delicate yet complex flavors:

1. Italian Red Wines

Sangiovese and Barbera drsquo;Asti are exemplary choices, offering a harmonious balance between fruitiness and acidity, which pairs beautifully with the rich veal and buttery sauce. Other delightful options include:

Barbera drsquo;Asti: Light and zesty, with notes of cherry and raspberry. Valpolicella: Full-bodied with a savory finish, ideal for those who prefer a bolder wine. Montepulciano drsquo;Abruzzo: A deliciously robust alternative, providing depth and layers of flavor. Sicilian Frappatto: Light and fruity, complementing the dish with its vibrant notes.

2. White Wines

Lighter Italian whites like Pinot Grigio offer a refreshing contrast, while sparkling wines bring a unique twist to the pairing. Consider these options:

Pinot Grigio: Its crispness and citrus notes make it an excellent complement to the dish. Sparkling Pinot Grigio (Blush): A fragrant and delicate option, providing a touch of carbonation.

3. Proven?al Rosé

A light and fruity Proven?al rose is another fantastic choice, balancing perfectly with the richness of the dish. An alternative, Moscofilero from Greece, also offers delicious contrasts with its unique flavors.

Conclusion

Saltimbocca alla Romana is a statuesque dish, elegant and flavorful, that is best enjoyed with a perfectly paired wine. Whether you choose a traditional Italian red or a lighter white, the selection should harmonize with the dishrsquo;s delicate yet robust character. From classic Sangiovese to the crispness of Pinot Grigio, there is a wine to complement this exquisite Roman delicacy. So, the next time you prepare Saltimbocca alla Romana, elevate your dining experience with the right wine pairing.