Roman Saltimbocca alla Romana: veal roman style.
Saltimbocca alla Romana
- 10 thin slices veal
- 5 thin large slices prosciutto
- 25 leaves fresh sage
- 2 cups flour
- 5 to othpicks
- half tablespoon margarine
- Take some thinly sliced pieces of veal.
- If the veal is slightly fatty, the dish comes better but of course it may be a bit less healthy. (Once in a while doesn’t matter if you exaggerate, particularly if you take a long walk to counter the effects.)
- Lay each slice flat, and on each place a thin slice of prosciutto (the ideal is cured prosciutto, but you can also try cooked ham if worse comes to worse) and some leaves of fresh sage.
- Fold the slice of veal over and close with a toothpick to keep it all together.
- Roll the veal so prepared in some white flour.
- In a non-stick frying pan, place a good bit of margarine and some fresh sage leaves. Heat the margarine and then place the veal rolls gently in the pan.
- Cook over a medium flame until brown and then turn over to brown the other side. Add salt at the end.
This is best with a nice fresh salad, and followed by a long walk.
