Saltimbocca with Prosciutto Crudo, Arugula, and Lemon Nectarines

Preparation

15 minutes

Difficulty

Very easy

Neapolitan-style Saltimbocca with prosciutto crudo, arugula, and lemon-marinated nectarines: sweet and savory together, a combination that works even better than it sounds on paper. Aged prosciutto crudo serves as a soft base, lemon-marinated nectarines bring freshness and a touch of sweetness, while arugula adds just enough pepperiness to balance it all out.

It comes together in no time and is perfect for summer: a quick lunch, an aperitivo with friends, or a light dinner when it’s hot out and you don’t feel like spending time over the stove.

Discover the recipe

Saltimbocca with Prosciutto Crudo, Arugula, and Lemon Nectarines

Ingredients

1 pack Alimenta Saltimbocca
80 g aged prosciutto crudo
1 ripe nectarine
1 handful fresh arugula
½ lemon (juice)
Extra virgin olive oil, to taste
Salt and black pepper, to taste

Proceedings

1

Thinly slice the nectarine and season with olive oil, lemon juice, salt, and pepper. Let rest for 10 minutes.

2

Bake the whole Saltimbocca at 200°C (390°F) for about 5 minutes until fragrant.

3

Slice the Saltimbocca open and layer with the prosciutto crudo, marinated nectarines, and fresh arugula.

4

Close, add a drizzle of raw olive oil, and serve immediately (whole or cut in half).

Instructions

Wash the nectarine, remove the pit, and cut it into thin slices. Place it in a bowl and season with a drizzle of extra virgin olive oil, the juice of half a lemon, a pinch of salt, and a dash of freshly ground black pepper. Let it rest for about 10 minutes so the fruit absorbs all the flavors of the dressing and develops a fresh, aromatic taste.

Without slicing them open yet, warm the Saltimbocca in a preheated conventional oven at 200°C (390°F) for about 5 minutes—just enough time to make them crispy on the outside while keeping them soft inside. The heat allows the bread to release its full aroma, enhancing the filling.

Gently slice open the Saltimbocca and stuff them with the prosciutto crudo, draping the slices loosely without pressing them down. Add the lemon-marinated nectarines and finish with a few sprigs of fresh arugula for a crisp, slightly peppery touch.

Close the bread, add a final drizzle of extra virgin olive oil, and, if you like, slice the saltimbocca in half before serving to share. Enjoy immediately to savor the contrast between the fragrant bread, the savory prosciutto, and the fresh fruit.

Chef’s Touch

A few quality ingredients are all it takes to make a gourmet sandwich, and this Neapolitan-style Saltimbocca is proof. For an even richer, caramelized note, lightly sear the nectarine slices on a hot grill pan for one minute per side before marinating them in lemon juice. The subtle smokiness pairs brilliantly with the savory prosciutto crudo.

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In this recipe

Saltimbocca alla napoletana

Soft and aromatic, with a crispy crust that wins you over at first bite. The Neapolitan Saltimbocca is made to enhance every filling and offer an irresistible experience, where the authentic taste of Neapolitan tradition meets convenience and flavor.

Discover the Saltimbocca