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✮ Put half the butter and a dash of olive oil into a frying pan : the oil will prevent the butter from burning.
✮ Make sure the heat is quite high so the meat cooks quickly and retains the moisture - otherwise it will become hard and dry.
✮ Put the meat into the pan with the Parma ham side facing down (so it’s in the oil).
✮ Turn the meat over after just a few seconds.
✮ Drain a small amount of the fat in the frying pan into a bowl, then return the pan (including the meat) to the heat.
✮ Put the Marsala wine into the pan - it’s at this point it will flame.
✮ Simmer for two minutes to burn off the alcohol in the wine and allow the sweetness to come through and flavour the meat.
✮ Add a knob of butter, allow it to melt, season with a dash of salt and pepper if you want to (but be careful not to overpower the other flavours) and then take the meat out of the pan and leave on a plate to rest which will tenderise it still more.
✮ Return the pan to the heat, add the remainder of the butter and stir well for several minutes, using a wooden spoon, making sure all the juices combine and scraping up all the bits of meat from the bottom of the pan.
✮ Return the meat to the pan for about thirty seconds, spooning the juices over the meat.
✮ Arrange the meat on plates, remembering to remove the wooden toothpicks.
✮ Drizzle a little juice over each piece of meat - not too much or you’ll mask the taste of the ham. Serve with a simple green salad and have a look at our homemade Italian salad dressing recipe to accompany it.
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Buon Appetito!
Like another classic meat dish? Here’s the best recipe for Italian meatballs we know!
This saltimbocca recipe is a rich dish and doesn’t need a lot of accompaniment. But if you’d like an equally rich Italian salad recipe to go with it, this Caprese salad adds a cheesy tang.
Saltimbocca recipe to our home page about Italian culture.
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