Saltimbocca Alla Romana
This favorite Italian dish is found on restaurant menus throughout the country, though generally it is associated with Rome. The name means ”jump into the mouth.” It is traditionally made with fresh sage leaves, which impart a most desirable flavor to the veal.
INGREDIENTS
8 thin veal escallops.
Salt, pepper.
16 fresh sage leaves or one teaspoon of dried sage.
8 paper-thin slices of prosciutto or other smoked ham.
About one-fourth cup of butter.
Three-quarters cup dry white wine.
COOKING
Put the veal escallops between wax paper and pound them with a wooden mallet or the edge of a plate to make them as thin as possible, being careful not to tear the meat. Sprinkle them with salt and pepper and place the sage over them. Arrange a slice of ham on each one. Roll up and enclose each with a toothpick.
Melt the butter in a skillet and add the rolled-up veal slices. Brown on both sides over fairly high meat. Lower the heat and simmer until the meat is tender.
Carefully remove with tongs to a plate and keep warm. Add the wine to the drippings and boil up to reduce. Pour over the veal and serve.