Da Roberto E Loretta - Review - San Giovanni - Rome - The Infatuation
"Saltimbocca is a dish that’s hard to perfect. The veal must be pounded super thin and cooked just right—crispy at the edges without being overdone. The ratio of prosciutto to sage has to be spot on, and the sauce should never be bland. And it’s one of the few Roman recipes that unapologetically calls for butter. Husband-and-wife duo Roberta and Loretta have been perfecting this dish for decades at their spacious, old-school spot in San Giovanni. Their white wine gravy, infused with herby meat drippings, gets poured over tender veal filets and served with a side of roasted potatoes, perfect for mopping up every last buttery drop." - Annie Replogle
Annie Replogle
