Saltimbocca is a traditional Italian dish made by layering and frying veal, prosciutto and sage in a white wine and butter sauce. Chicken and pork have become more common, especially in the UK, due to their availability and Brits’ eating habits.
The meats are pan-fried, often after being floured, before being cooked in the sauce. Once cooked, the Saltimbocca is served with potatoes and veg, pasta or risotto.
Saltimbocca is a versatile dish that pairs well with a wide range of flavours. It will depend on the meat you use and what you fancy.
Pasta, spaghetti and tagliatelle are often used, perfectly complementing the Saltimbocca’s flavour. Risotto is another option.
Alternatively, Saltimbocca goes well with potatoes with a side of vegetables like asparagus or tender stem broccoli.
You could also pair with a salad recipe or a bean like cannellini beans.
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