Saltimbocca alla sorrentina Recipe

Chances are, if you know anything about Italian food, you’ve heard of saltimbocca alla romana, veal scallops sautéed in butter with prosciutto and sage, then simmered in white wine. It’s a simple dish, full of robust flavor like much Roman cookery. But not as many people know its southern cousin, saltimbocca alla sorrentina. Like its Roman counterpart, the veal scallops are sautéed, but then, rather than simmering in white wine until done, they are quickly gratinéed in a hot oven with a tomato sauce and mozzarella topping, just like gnocchi alla It’s a quick and easy dish to make, as tasty in its own rather more delicate way as the Roman version. And you can easily make saltimbocca alla sorrentina ahead of time, giving it a…