Beef medallions with ham and sage

How not to be in awe of a main course like this? Among the classic dishes of Italian cuisine we must certainly include the beef medallions known as ‘saltimbocca alla romana’, which above all others exemplifies the cuisine of Rome, its place of origin. Beef medallions is a meat dish which is very easy and quick to prepare: the meat, in fact, is made very tasty as it is cooked in butter, but at the same time the dish has sophisticated air because the meat is decorated with a slice of ham and a sage leaf fixed with a toothpick. Some people prefer to prepare and serve the medallions as small stuffed rolls rather than flat. We propose thin layers instead: you just need to follow our recipe, with the help of the photo sequences, and you will be able to offer a dish of the highest quality to your family and friends!


  • veal 8 slices of beef fillet
  • raw ham 8 slices of parma ham
  • sage 8 sage leaves
  • butter 40 grams
  • White wine 200 millilitres Dry
  • salt
  • pepper
20 minutes Total time
30 minutes Active time
Serves 4 persons
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Flatten the slices of meat on chopping board with a meat hammer, and rest half a slice of ham and a sage leaf on each. Fix the ham and meat together with a toothpick. Melt the butter in a pan and add then add the meat, seasoned with a little salt and pepper. Brown the meat over a high heat on both sides, a little less on the ham side, pour in the white wine and let it evaporate. Arrange the saltimbocca on a serving dish, add two tablespoons of water to the cooking juices and drizzle over the saltimbocca. Serve immediately.

To really enjoy and enhance the taste of this meat course, you should accompany it with a lovely side dish of vegetables such as peas, carrots and potatoes, and a white wine - even better if this is the wine you have used to soften the meat. By doing so there will be a harmony of flavours between food and drink.
The origins of the beef medallions known as ‘saltimbocca alla romana’ are certainly in the city of Rome, but since the nineteenth century onwards have spread throughout Italy. Even Pellegrino Artusi talked of this dish during the 1800s, and it seems to have been first enjoyed in the historic Roman inn ‘The Venetian’, and thereafter other typical Roman restaurants started serving it.

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