Everybody in my family loves to cook, and my sister Patrizia is no exception. She is the most accomplished cook I know, when it comes to Roman cuisine, and among the most demanding when she’s in the kitchen. Every ingredient is carefully chosen from the market and then crafted to perfection. And last but not least, served with grace and a great smile.
Today, she cooks Saltimbocca alla Romana for us. Saltimbocca are veal scaloppini prepared very simply by assembling together slices of tender veal, prosciutto, and fresh sage leaves. Delicious!