Saltimbocca Skewers w/Sage Pistou
Recipe type: Appetizer, Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 28 skewers
These skewers are a twist on traditional saltimbocca. Instead of the sage being wrapped in the veal, it appears in a pistou for dipping.
  • 1 tbsp fresh oregano
  • 2 tbsp chopped fresh sage leaves
  • 3 large cloves garlic
  • 1 tbsp lemon juice
  • ½ cup extra virgin olive oil
  • ¼ tsp sea salt, or to taste
  • ⅔ lb thin-sliced veal for scallopini
  • 3 oz thinly sliced prosciutto
  1. To make the pistou, whirl first six ingredients in a mini food processor or blender.
  2. Place veal in a container. Add 2 tablespoons of pistou to the veal. Turn the veal so that all pieces are well coated. Cover and refrigerate for 30 minutes.
  3. Preheat oven to 375 degrees F. Lay a piece of veal on a cutting board. Place a piece of prosciutto on top of the veal. Roll it tightly lengthwise so that you have a long roll. Pierce the roll with 4-inch skewers about every inch. Cut between each skewer so that you have swirls on the skewers. Repeat for all pieces of meat. Place skewers on a parchment-lined roasting pan. Bake for 15 minutes.
  4. To serve, place skewers on a platter with a dish of pistou for dipping.
Recipe by Autoimmune Wellness at