Tuscan Saltimbocca Seasoning Blend
A fragrant dry blend capturing the essence of classic Italian saltimbocca—sage, garlic, and black pepper with a subtle umami note from prosciutto powder. This versatile seasoning elevates veal, chicken, pork, or even vegetables with the flavors of Tuscany. Mix fresh or make ahead and store in an airtight jar for 2–3 months.
- Prep
- 10 min
- Cook
- —
- Wait
- 5 min
- Total
- 15 min
- Makes
- ¾ cup (180 ml) blend; about 16 teaspoons
Steps
Before you start
- Ensure all dried herbs are fresh and aromatic (replace any older than 6 months)
- Measure ingredients by weight if possible for consistency
- Have a clean, dry jar ready for storage
- Work in a well-ventilated space if toasting the blend
Prepare the sage
- Measure 3 tablespoons (9 g) dried sage leaves into a small mixing bowl.
- Rub the sage vigorously between your palms over the bowl to break the leaves into small, uniform flakes about ¼ inch in size.
- This releases the oils and distributes the herb evenly throughout the blend.
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Ready when: Sage is broken into fine, aromatic flakes
Tip: Rubbing sage by hand is gentler than chopping and preserves more of its volatile oils for better flavor.
Combine dry ingredients
- Add 3 tablespoons (18 g) prosciutto powder, 2 teaspoons (4 g) freshly ground black pepper, 2 teaspoons (12 g) fine sea salt, and 2 teaspoons (6 g) garlic powder to the sage.
- Stir with a small spoon or whisk until the blend is evenly distributed and no pockets of any single ingredient remain.
- The mixture should appear uniform in color and texture.
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Ready when: All ingredients are evenly distributed throughout
Tip: Stir thoroughly so the prosciutto powder (which can clump) is broken up and distributed evenly.
Add optional citrus brightness
- If using dried lemon zest, add 1 teaspoon (2 g) finely ground dried lemon zest and stir to combine.
- This adds a subtle brightness that echoes the wine or lemon often served with saltimbocca.
- Skip this step if you prefer a more traditional, herbaceous blend.
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Ready when: Lemon zest is fully incorporated
Tip: Dried lemon zest is optional but adds complexity; omit if you want a pure Tuscan herb profile.
Rest and settle
- Let the blend sit in the bowl at room temperature for 5 minutes, undisturbed.
- This allows the ingredients to settle and meld slightly, and helps any residual moisture from the prosciutto powder and herbs to distribute evenly.
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Tip: This rest is brief but important for a cohesive, balanced blend.
Transfer to storage jar
- Pour or spoon the blend into a clean, completely dry airtight glass jar.
- Seal tightly and label with the date and contents.
- Store in a cool, dark cupboard away from direct sunlight, heat, or moisture.
- Use a clean, dry spoon every time you scoop to prevent moisture from entering.
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Ready when: Blend is sealed in a dry jar
Tip: Use a completely dry jar to prevent clumping; any residual moisture will spoil the blend prematurely.
Good to know
Tips
- Use this blend as a finishing sprinkle on seared veal or chicken saltimbocca after cooking (¼ to ½ teaspoon per cutlet); apply prosciutto and sage the traditional way, then dust with this seasoning for extra depth.
- For a cohesive flavored salt, double the sea salt (4 teaspoons / 24 g) and reduce the other ingredients slightly; this creates a seasoning salt ideal for sprinkling on finished dishes.
- If prosciutto powder is unavailable, you can create a substitute by pulsing a slice or two of dried prosciutto or thin prosciutto di Parma in a spice grinder or food processor until finely powdered; sift to remove any larger pieces.
- Toast the finished blend in a dry skillet over medium heat for 1–2 minutes, stirring constantly, to deepen and brighten the aromas before storing. Cool completely before jarring to avoid condensation.
Make ahead
Store in an airtight jar for up to 3 months. Make a batch and keep it on hand to quickly season veal cutlets, chicken breast, pork chops, or roasted vegetables whenever you crave saltimbocca flavors.
Storage & reheating
Room temperature in an airtight glass jar away from light and heat: up to 3 months. The blend gradually loses potency as dried herbs age; discard after 3 months or when aroma fades. Do not refrigerate or freeze; cold and moisture cause clumping.
Substitutions
- prosciutto powder (or finely ground dried prosciutto) → dried pancetta powder or finely ground dried ham. Similar umami and salty profile; use the same amount (3 tablespoons / 18 g). If neither is available, omit and add an extra ½ teaspoon kosher salt.
- garlic powder (or finely ground dried garlic) → granulated dried garlic or finely ground dehydrated garlic. Use the same amount (2 teaspoons / 6 g). Granulated tends to be coarser; sift to remove large pieces for a finer blend.
- dried sage leaves → ½ tablespoon (1.5 g) dried marjoram plus 2½ tablespoons (7.5 g) dried sage, or pure dried oregano (reduce amount to 2 tablespoons / 6 g if oregano is very pungent). Sage is central to saltimbocca; if unavailable, marjoram or oregano provides a similar herbaceous base but with different flavor notes. Test with a pinch first.
- dried lemon zest, finely ground → ½ teaspoon (1 g) dried orange zest or omit entirely. Orange zest adds warmth instead of brightness; entirely optional and traditional saltimbocca does not include citrus.
