Saltimbocca alla Romana (Calves' Liver with Prosciutto and Sage)

Frank Bordoni makes a classic Italian dish and cooks with puntarelle, which is similar to wild chicory
By Frank Bordoni
Saltimbocca alla Romana (Calves' Liver with Prosciutto and Sage)
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: medium


For the veal

  • 225 g calves' liver
  • 125 g prosciutto, thinly sliced
  • 8 sage leaves
  • 2 tbsp butter
  • 1 tbsp olive oil

For the sauce

  • 75 ml frascati wine, (an Italian white wine)
  • 2 tbsp butter
  • plain flour, for dusting
  • sea salt and freshly ground black pepper

For the puntarelle

  • 1 clove garlic, chopped
  • 4 tinned anchovies, rinsed, drained, and chopped
  • 2 tbsp white wine vinegar
  • 50 ml extra virgin olive oil
  • freshly ground salt and black pepper


1. Lay the liver on a chopping board and scatter over the sage leaves. Put the prosciutto slices on top and secure in place with a toothpick. Dredge both sides in flour mixed with salt and pepper.

2. Heat 2 tablespoons butter and oil in a large frying pan and as soon as the foam begins to subside, fry the liver, proscuitto side facing downwards. Cook for 3-5 minutes then flip over and fry for another 3-5 minutes. Transfer to warmed dish and remove the toothpicks.

3. Heat the wine in a separate saucepan, raise the heat and cook down until reduced by half. Gradually add the butter in small bits, swirling the pan around as you do so. Taste and check for seasoning. Pour the sauce over the meat and serve at once on warmed plates.

4. For the salad, cut the puntarelle lengthwise into thin strips and transfer to a bowl of cold water. Leave on one side for 5-10 minutes.

5. Tip the garlic, anchovies and vinegar into a food processor. Start the machine and slowly drizzle in the oil. Season with black pepper.

6. Remove the soaked puntarelle from the water, pat dry with paper towels and tip into a large bowl. Add the dressing, toss well to coat and serve with the liver.

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