Saltimbocca alla genovese (from liguria area)
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Saltimbocca alla genovese (from liguria area)
Last updated 6/12/2012 1:21:22 AM. Recipe ID 53523. Report a problem with this recipe.
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      Title: Saltimbocca alla genovese (from liguria area)
 Categories: Italian
      Yield: 6 Servings
      2 lb Veal scallops, sliced 1/4"
           Thick, pounded thin
           Freshly ground pepper
           Fresh sage, dried sage or
           Ground sage
    1/2 lb Thin slices of prosciutto
      4 tb Butter
      1 c  Marsala or dry white wine
    1/2 c  Hot beef bouillon
  Trim the veal scallops so that they are approximately all the same
  size. (Save trimmings for sauces.) Sprinkle a little salt and pepper
  on each slice of meat. Place 2 or more leaves of fresh or dried sage
  on each veal slice, or sprinkle about a scant 1/4 teaspoon ground
  sage on each. Cut prosciutto to the same size as veal slices. Top
  each veal slice with a prosciutto slice.  Roll up and secure with
  toothpicks or tie with kitchen thread.  Coat each veal roll lightly
  with flour, shaking off excess flour. Divide butter between 2 large
  frying pans; heat it without browning. Over medium heat, cook veal
  rolls about 5 minutes, or until golden brown on all sides.  Reduce
  heat and add 1/2 cup marsala and 1/4 cup beef bouillon to each frying
  pan. Cover frying pans and cook for 5 to 10 minutes longer; cooking
  time depends on the size and thickness of the rolls. Shake the pans
  frequently to prevent sticking.  If necessary, add a little more beef
  bouillon; there should be 1 to 2 tablespoons sauce for each veal
  bird. Transfer the cooked veal birds to a heated serving dish and
  spoon the sauce over them.  Serve  immediately and very hot with a
  tossed green salad. 6 servings.

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Recipe ID 53523 (Apr 03, 2005)

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