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    You are in: Home / Italian / Saltimbocca Alla Romana Recipe
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    Saltimbocca Alla Romana

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on January 20, 2005

      This IS the traditional recipe. This is exactly how I make it. The only change I make, sometimes, is to use marsala rather than white wine. This is a great dish no matter what wine you use. Easy enough for every day and impressive enough for company.

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    • on January 08, 2010

      Delicious! This tastes just like the Veal Saltimbocca dish I had at a restaurant in Vicenza. It works great with chicken breasts as well.

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    • on June 07, 2008

      This was so delicious. I love the traditional Italian recipes, a few simple ingredients and fantastic flavor. I have a sage plant outside my kitchen window, when I notice that it needs a haircut, I know it's time to make saltimbocca again. I had to use chicken instead of veal because of availability, but it's delicious either way. Thanks for posting!!

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    • on January 05, 2007

      This was my first time trying to make this dish (though I used chicken) and it was very good. The saltimbocca that I have had has always included spinach and cheese so I sauteed some spinach with a clove of garlic and put that on top of the prosciutto and covered with fontina to melt. I also upped the wine to have enough sauce which was a rather unattractive olive green color, but VERY tasty. Thanks, ChrissyG for giving me the confidence to try this dish - I will be making it again!

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    Nutritional Facts for Saltimbocca Alla Romana

    Serving Size: 1 (143 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 201.8
    Calories from Fat 89
    Total Fat 9.9 g
    Saturated Fat 3.7 g
    Cholesterol 96.0 mg
    Sodium 126.9 mg
    Total Carbohydrate 0.9 g
    Dietary Fiber 0.4 g
    Sugars 0.1 g
    Protein 24.1 g

    The following items or measurements are not included:



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