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● Saltimbocca alla romana
Saltimbocca means “jumps in your mouth”—an indication of the lively flavors of the veal and prosciutto.
3 ounces prosciutto, thinly sliced
8 sage leaves
8 slices of veal, 6 to 8 ounces each
1⁄4 cup flour
4 tablespoons butter
3⁄4 cup dry white wine
salt and freshly ground pepper
Place half a slice of prosciutto on each slice of veal and top with a sage leaf. Cover with plastic wrap. On a clean work surface, pound the veal slices with a meat mallet to 1/4-inch thick. As you pound, the prosciutto and sage will be embedded in the veal. Dust both sides with flour. In a large skillet over medium-high heat, warm the butter and arrange the veal slices in the pan. Sauté the veal until golden brown on both sides (slightly less on the side with the prosciutto.) Remove the veal from the skillet and place in a serving platter. Add the wine to the skillet and scrape up any browned bits from the bottom of the pan. Simmer over medium-high heat until it thickens slightly. Pour the sauce over the saltimbocca, and serve ● Serves 8
Wine
Suggestion, Juicy Medium-Bodied:
Pelissero-Nebbiolo Langhe