Saltimbocca alla Romana

Saltimbocca  which literally means “Jumps in the mouth”, is a Roman dish.  I love making these  pretty little prosciutto  and sage covered veal delights.  Fast and easy to make, they are great to serve for guests and so visually inviting …Lets cook!!

Saltimbocca Alla Romana

  • Servings: 6
  • Difficulty: easy
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Let these little delights jump into your mouth!!


1 1/2 lbs of veal scallopini style cutlets

1/2 lb thinly sliced imported prosciutto  (Parma or San Danieli)

1 cup of dry white wine

Large Sage Leaves (enough to adequately cover each piece of veal)

Extra virgin olive oil


Fresh ground pepper to taste


-Using either plastic wrap or parchment paper,lay the pieces of veal on the paper leaving space for the veal to expand, cover with another layer of paper,  using a meat pounder, pound out the veal,  careful not to tear the meat

-Lay the prosciutto on top of the veal, cover the entire surface

-Lay a large sage leaf on top of the prosciutto, recover with the parchment and lightly pound to flatten the three items,  using a toothpick, secure the sage leaf thru the prosciutto and veal.  *note- feel free to use more that one sage leaf per surface,  I like to cut the veal in two, if the scallops are long so each piece has one large sage leafIMG_1264

-In a skillet, on medium heat, drizzle the olive oil, add a knob of butter, heat until butter starts to lightly foam, add the veal, prosciutto side down, (this will flavor the pan and lightly render the prosciutto ) lightly brown, then,  turn and brown the other sideIMG_1269.JPG


-As you are cooking off the veal, place the cooked veal on a platter until you finish cooking all the pieces


-When all the veal is browned and resting on a platter, add the wine to deglaze the pan, scrape the bottom to remove all the brown bits, add pepper, cook to reduce the sauce, then carefully place the veal back into the pan to rewarm with the reduced sauce

-Serve and enjoy

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Buon Appetito!







Veal meatballs with simple tomato sauce

#whatsmickeycooking’s  very first recipe blog has to be Meatballs. Growing up they  were, and still today  are  our all time favorite food.  This is Italo-American comfort food at it’s best!!

These meatballs have a history in our Italian/American family.  The recipe,  from my paternal Grandmother was revised and updated by my Mother ( my Mom says my GM purposefully left out key ingredients!!).   Now , this is my version of my Mom’s recipe. They are great made little, served as appetizers  with a dipping sauce, medium sized served with pasta or like these served alone as a main course with  vegetables and salad.

Veal Meatballs with a simple tomato sauce,

  • Servings: 6-8
  • Difficulty: easy
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This is a fast, easy recipe that everyone loves.

This recipe can also be made using a combination of ground beef and ground veal.  Ask your butcher to grind the meat mixture twice.


-1 3/4 Pounds or 800 grams of Ground Veal

-3 Garlic cloves minced or pressed

-10 Lg Basil leaves

-5 Lg Eggs

-3/4 Cups of Grated Parmigiano Reggiano  Cheese

-3/4 Cups of fine breadcrumbs

-sea salt (fine)


-extra virgin olive oil


-In a medium sized mixing bowl add the ground veal, the cheese, and  the breadcrumbs.

– Using either a blender or immersion blender mix the eggs, garlic, basil, salt and pepper.  Blend well until the basil is completely blended with the eggs.

-Pour the blended mixture into the mixing bowl of veal , mix together well, but don’t overwork the meat, you might need to adjust the  breadcrumbs.  The mixture should take the shape of a large ball.

– In a non-stick skillet large enough to hold 12 meatballs, add oil  (note- I try to use as little as possible we are just browning these).  Roll the meat into the size or style  of meatball you would like (note- you can also shape them in hamburger shape).  When the oil is hot add the meatballs being very careful.  Brown the meatballs on all sides.



Carefully turn them to prevent breakage.  When they are rust colored they are finished browning.  Being very careful place each on a plate to rest while you construct the Simple Tomato Sauce (Note- keep the pan scrapings for the construction of your sauce)….  Recipe to follow.

-When tomato sauce is mixed, gently place the meatballs along with their juices back into the pan and simmer for 20-30 minutes covered, until the center of the meat is cooked.  Serve hot or at room temperature.  They’re great both ways.

Enjoy, Buon Appetito !!


  • Servings: 3 1/2 cups or 700 grams
  • Difficulty: easy.
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This simple sauce is used with meats/meatballs that are already seasoned.  It’s simplicity will not overwhelm the meat/fish


-3 1/2 cups or 1 bottle of tomato sauce (note- I use Mutti  Passata di Pomodoro, which can be found at Italian specialty markets)

-1 large garlic clove crushed or diced

-1 1/2 tbls Extra Virgin Olive Oil

-Pinch of sugar

-Salt and Pepper to taste


– Lightly brown the crushed garlic in the olive oil,  then carefully add the tomato sauce, add sugar, salt and pepper..(note- for above recipe, use the pan used for browning, along with it’s juices…add the garlic then follow the recipe as above, add meatballs and juices back into pan cover and cook.

-simmer 15 minutes