Italian · main
Saltimbocca alla Romana
Saltimbocca alla Romana reads salinity 6.1, umami 5.4 and richness 4.7 on Palate's 0–10 flavor X-ray — a Italian main, about 20 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 6.8 / 10
- Sweet & Fruity — 2.8 / 10
- Sour & Bright — 3.3 / 10
- Bitter & Earthy — 1.3 / 10
- Rich & Fat — 4.7 / 10
- Aromatic & Spice — 2.2 / 10
The measured notes (of 18)
Salinity 6.1 · Umami 5.4 · Richness 4.7 · Sourness 2.5 · Citrus 2.5 · Fruity 2.5 · Funk & Ferment 2.0 · Herbaceous 1.9 · Floral 1.5 · Warm Spice 1.3 · Earthy 1.2 · Sweetness 1.1 · Bitterness 0.8 · Heat 0.8
What's in it (8)
- 8 thin veal escalopes (about 2 oz each)
- 8 slices prosciutto di Parma
- 8 fresh sage leaves
- 4 tbsp unsalted butter
- 1/2 cup dry white wine
- 8 toothpicks
- salt to taste
- 1/4 tsp black pepper
Time & effort: about 20 min (15 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 99 kcal, 8.5 g protein, 9.2 g fat, 0.3 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Pound veal thin, lay a sage leaf and a slice of prosciutto on each, and secure with a toothpick.
- Sear prosciutto-side down in foamy butter until crispy, flip briefly, then deglaze with white wine and reduce to a pan sauce.
- Serve the veal drizzled with the buttery wine sauce.
Dishes with a similar flavor shape
- Crispy Prosciutto-Wrapped Chicken with Fontina — Italian-American
- Arroz con Gandules — Puerto Rican
- Pasta all'Amatriciana — Italian
- Stracciatella in Brodo — Italian
- Pork Tenderloin Saltimbocca — Italian-American
Keep reading: what salinity, umami, richness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.