Saltimboca Alla Romana
12 sl Of veal from the upper leg, -cut 1/2 inch thick 12 Thin slices prosciutto (fat -and lean) 24 Fresh sage leaves Flour 6 tb Butter 1 1/2 c Dry white wine Salt and freshly groun...
Ingredients
- 12sl of veal from the upper leg,
- 11/2 c dry white wine
Directions
- 1
12 sl Of veal from the upper leg, -cut 1/2 inch thick 12 Thin slices prosciutto (fat -and lean) 24 Fresh sage leaves Flour 6 tb Butter 1 1/2
- 2
Season them with salt and pepper, place 2 sage leaves (dried sage is a poor substitute for this dish, but it may be used if necessary) and a
- 3
Melt the butter in a large frying pan (or use 2 frying pans with slightly more butter so that all of the veal may be cooked at the same time
- 4
Do not overcook
- 5
Transfer the veal to a hot serving platter, remove the toothpicks, and keep warm
- 6
De-glaze the pan with the wine, scraping the sides and bottom with a wooden spoon, reduce by 1/4 and pour over the veal
- 7
Makes 6 servings
- 8
From "Great Italian Cooking-La Grande Cucina Internazionale" by Luigi Carnacina, edited by Micheal Sonino, Agradale Press, New York, no date