Saltimboca alla romana
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Saltimboca alla romana
  Italian    Appetizers  
Last updated 6/12/2012 1:01:32 AM. Recipe ID 24821. Report a problem with this recipe.
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      Title: Saltimboca alla romana
 Categories: Italian, Appetizers, Ceideburg 2
      Yield: 6 Servings
 
     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 ground
           -pepper
 
  Put the veal slices between sheet of wax paper and pound them with
  the flat side of a meat cleaver to make them slightly thinner than
  they were cut. 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 slice of prosciutto on each slice, fold the slices
  in half, secure with toothpicks, and dust with flour.  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) over
  fairly high heat, add the slices of veal, brown quickly for about 2
  minutes on each side, reduce the heat a, and continue cooking for
  about 5 minutes, or until the veal is just tender. Do not overcook.
  Transfer the veal to a hot serving platter, remove the toothpicks,
  and keep warm. 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.
  
  Makes 6 servings.
  
  




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Recipe ID 24821 (Apr 03, 2005)

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