Saltimbocca alla sorrentina 

The saltimbocca alla sorrentina is a rich and appetizing second course, an alternative to the classic Roman recipe: a delicious tomato sauce, stringy mozzarella, tasty raw prosciutto and so on... It’s a simple dish, full of robust flavor like much Roman cuisine. But not as many people know its southern cousin, saltimbocca alla sorrentina. Like its Roman counterpart, the veal scallops are sautéed, but then, rather than simmering in white wine until done, they are quickly gratinéed in a hot oven with a tomato sauce and mozzarella topping.

Dinner is served! Try the saltimbocca alla sorrentina: they are delicious!

Ingredients

600 g Veal slices

40 g Prosciutto crudo

1 Mozzarella

250 g Tomatoes, chopped

Grated Parmesan cheese to taste

Extra virgin olive oil to taste

Salt to taste

Pepper to taste

Basil to taste

Preparation

Beat the meat with the meat mallet after placing it between two sheets of parchment paper, thin the slices. In a pan pour a few tablespoons of extra virgin olive oil and brown the slices of meat on both sides. Prepare the sauce: in a saucepan heat a couple of tablespoons of oil, add the chopped tomato and basil and let it thicken for about ten minutes. Season with salt and pepper. In a baking dish place the slices of meat then on each slice place the raw prosciutto and mozzarella into small pieces. Complete with the tomato sauce, sprinkle with grated Parmesan cheese and bake in a preheated oven at 200 C degrees for about ten minutes. Serve your saltimbocca alla sorrentina hot from the baking dish, sprinkled if you like with a bit of fresh parsley for color.