Large saltimbocca


This recipe comes from our good friends Judith Dunbar Hines and Rick Delby at World Kitchen, a culinary program that takes place at Gallery 37, sponsered by the wonderful City of Chicago. They adapted it from: The Encycolpedia of Herbs, Spices & Flavorings Elisabeth Lambert Oritz.

Yield: serves 4

Saltimbocca Recipe

  • 8 thin veal scallops (or 4 chicken breasts)
  • 8 slices dry-cured ham, preferably proscuitto
  • 8 large fresh sage leaves
  • to taste, ground black pepper
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/4 cup marsala
Preparation Instructions

With a meat mallet, pound the scallops (or chicken breasts) until very thin. (If using chicken, then cut each piece in half to make 8 equal size pieces). Lay one piece of ham on each, top with a sage leaf and season with pepper (salt will be unnecessary because the ham will be salty). Roll tightly and secure with a toothpick, small skewer, or tie with the kitchen string.
Heat the oil and butter in a heavy skillet and brown the rolls over moderate heat until they are nicely browned, then pour in the wine and bring to a simmer. Cover and cook over low heat 10-15 minutes. Serve hot, with buttered pasta. Garnish the plate with some fresh sage leaves—this is especially pretty with the variegated spices.

Photo submitted by Nancy Mullis of

Yield: serves 4

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