Saltimboca alla Romana is a Roman classic. Fragrant sage leaves are sandwiched between a tender veal cutlet and a transparently thin slice of prosciutto. Held together by a toothpick, the trio are quickly sauteed in a mixture of white wine and olive oil. It is a staple of almost every Roman trattoria in town.
Alessio, the chef and owner of Taverna dei Fori Imperiali, has taken that iconic dish as his inspiration for creating Pasta alla Romana. Sage and prosciutto are combined with fresh scallions and then – substituting pine nuts for veal – the heavenly mixture gets tossed atop fettucine with a handful of cheese.
Easy to make at home. Especially if you watch Alessio make it himself.
pasta alla romana
1.5 pounds fresh fettucine
2 tablespoons olive oil
1/2 cup chopped scallions
1 cup chopped prosciutto (cut into 1 inch matchstick size pieces)
20 sage leaves
1/3 cup pine nuts
1 tablespoons saffron powder (optional)
1/2 cup grated parmesan cheese
Bring a large pot of salted water to boil. Add pasta.
While pasta is cooking, pour oil in a pan big enough to hold all of the drained pasta afterwards. Add the sage, scallions and pine nuts, and raise the heat to medium high. Stir for a minute, then add the prosciutto. Give it another swirl, then add saffron and grated cheese and a half cup of the pasta water. Stir and turn heat to very low.
Drain the pasta, reserving the cooking water. Add pasta to the pan. Turn up the heat and stir, adding a bit more of the pasta cooking water, stirring to incorporate the sauce and make sure that the cheese is evenly distributed.
Taverna dei Fori Imperiali
Via Madonna dei Monti 9