For 4 persons:

  • 600 gr (21 Oz) slices of rump of veil;
  • 40 gr (1.4 Oz) butter;
  • 2 tablespoons of extra-virgin olive oil;
  • 250 gr (8.8 Oz) tomato pulp's fillets;
  • 150 gr (5.3 Oz)  Mozzarella cheese;
  • 50 gr (1.75 Oz) ham;
  • grated Parmesan cheese;
  • oregano and chopped parsley;
  • salt;
  • pepper.


Preparation: 10 minutes, cooking time: 15 minutes, difficulty: medium.

Drain carefully the tomato fillets, then fry them slowly with one tablespoon of olive oil, seasoning with salt and oregano; keep it warm.

Pound the meat and fry the slices into the butter and the remaining oil, letting them brown on both sides; add just a little bit of salt and pepper.

Move the slices into a Pyrex dish (heat-resistant pan); place onto every slice of meat, one slice of ham, one slice of mozzarella, a teaspoon of tomato sauce and sprinkle some grated Parmesan. Grill for 3-4 minutes or put into pre-heated oven at 200°C (390°F) for a couple of minutes and serve it hot!

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