Saltimbocca Alla Romana Recipe

Saltimbocca Alla Romana Recipe

Ingredients

• Serving Size : 4
• 2 sage leaves – fresh or
• 2 pound to 2 1/2 veal fillet
• 1/2 teaspoon dried leaf sage
• all purpose flour
• garlic – very tiny bit
• 2/3 cup butter; fresh creamery
• 4 parsley sprigs – leaves only
• 2 tablespoon white italian truffles salt shaved (or more)
• pepper
• 1/2 cup white frascati – or other
• 4 sl fontina cheese – very thin
• dry white wine
• 8 sl proscuitto – thin
• 2 cup small peas (1# can)

Method

1. Cut the veal into 8 slices.
2. Place the slices between sheets of wax paper and pound thin.
3. Sprinkle with four on one side only.
4. Place half of the slices, floured sides down, on a working board.
5. Spoon some of the butter (about 2 tablespoons) over the slices and sprinkle lightly with salt and pepper.
6. Place 1 slice of cheese and 1 slice of proscuitto over each veal slice and again spoon some butter lightly over them.
7. Add half a leaf of the sage.
8. Chop garlic and parsley together and divide the mixture among the 4 veal slices.
9. Arrange the shaved truffles on top.
10. Use more truffles if you wish.
11. Add the remaining veal slices, floured sides up.
12. Press the edges together with a knife handle.
13. Spoon more of the butter over.
14. Reserve 1 tablespoon of the butter; place the rest in a skillet and heat.
15. Add the little bundles and saute for 5 minutes, until brown.
16. Turn, cook for 3 minutes longer, and baste.
17. Pour the wine over the veal, shake the skillet, baste again, cover, and cook for 5 minutes.
18. Dice the remaining slices of prosciutto.
19. Place peas in a small pan and heat.
20. Drain.
21. Add diced prosciutto and the reserved tablespoon of butter.
22. Season with salt and pepper to taste.
23. Heat for a few minutes.
24. Arrange saltimbocca on warm plates, spoon all of the sauce over, and serve with the peas.
25. Drink the rest of the Frascati.
26. *NOTE: If using dried sage, soak it in warm water for a few minutes and press dry before using.
27. For this dish do not use ground sage.

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