Dr Angelica Michelis’s Saltimbocca alla Romana


What is your role at Manchester Met?

Senior Lecturer in English.

What does that involve?

Teaching English literature and researching literature in its cultural contexts (current focus: food and eating).

Which women inspire you and why?

I have to name two women, one from the past and one that inspires me in relation to the future:

  • Rosa Luxemburg – revolutionary, radical, true intellectual and a feminist who, as Jacqueline Rose argues, ‘believed that what women brought to politics was a moral impulse, a different register and quality of the heart.’
  • What gives me hope for women and feminism of the future: my daughter Emily (nearly 24) – kind, generous, funny and always challenging the dominant consensus. I feel very privileged to have her in my life and to learn from her.

What is the greatest challenge to women working in Higher Education?

The backlash against feminism and finding a life/work balance that is not defined by constantly feeling guilty.

What is your favourite recipe?

Saltimbocca (‘hop-in-the-mouth’) alla Romana (feeds 4)

  • 4 escalopes of veal
  • 4slices of prosciutto di Parma
  • 8 large sage leaves
  • 30 gm butter
  • 1 tbspolive oil
  • 200 ml dry Marsala
  • 400 g Spaghetti
  • And a lovely crisp green salad on the side!
  1. Season veal escalopes to taste with sea salt and freshly ground black pepper. Trim prosciutto slices to size of escalopes, then place over escalopes to almost cover, and weave toothpicks through sage to secure.
  2. Heat butter and olive oil in a large frying pan and pan-fry escalopes (prosciutto-side down first), in batches, for 1 minute or until golden. Turn and cook for another 1 minute or until golden, then transfer escalopes to a plate, remove toothpicks and cover to keep warm. Add Marsala to pan and boil over high heat until reduced by half, then strain sauce through a fine sieve into a jug and keep warm.
  3. Cook spaghetti in boiling water until al dente. Put on a beautiful large plate, pour the butter/Marsala sauce over, mix well and arrange the veal escalopes on top. Serve with a crisp salad of young green lettuce leaves dressed in a few swigs of grassy virgin olive oil, white balsamic vinegar and a dusting of salt and pepper.

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