|
THIS ARTICLE IS FROM
|
A Roman favorite. Saltimbocca is short for salta in bocca—jumps-in-mouth—which this flavorful dish, Romans say, all but does.
Ingredients:
4 veal cutlets (½ pound)4 slices of prosciutto, the fat removed
1-2 leaves of fresh, cleaned, dried sage
olive oil for sautéing in a pan
wooden toothpicks
Directions:
Flatten the cutlets by pressing them with a wide-blade knife. Place a slice of prosciutto and half a sage leaf on each cutlet. Pin these to the veal by threading a toothpick horizontally in and out of all three ingredients, sort of like sewing a patch onto a sleeve; you want the three to stay attached during sautéing. Heat two tablespoons of olive oil in a skillet, add the cutlets, season with salt and pepper, and sauté for about one minute on each side, though the veal side may need a little extra sautéing.
Remove the cutlets to a warming dish. Add some butter and white wine to the drippings left in the pan and sauté at higher heat until the sauce starts reducing. Pour the sauce over the cutlets, and dig in.
Servings: Serves two.
More Recipes from Rome:
