Saltimbocca alla Romana
Mouthjumps! 16 Saltimbocca
Ingredients
- 4 pounded slices veal cut in four pieces
- 4 ham slices (with some fat) cut in four pieces
- 20 sage leaves
- 2 crushed cloves garlic
- A glass of white wine
- All-purpose flour
- 2 tbsp Butter or 6 tbsp extravirgin olive oil (or both, half and half)
- Salt, black pepper
- 16 tooth-pick
Instructions
- If you are usingextra virgin olive oil: in a non-stick pan pour the oil, sage and the garlic. Keep aside. If youare using butter at the step 3 melt butter with sage and garlic over mediumheat.
- Arrange a piece of ham on each piece of veal, followed by a sage leaveand pin the three ingredients with a tooth-pick. Lightly flour eachSaltimbocca.
- Heat the pan over medium heat, when oil or butter are frying transferthe Saltimbocca on non-ham side. Brown for one minute, turn over each piece anddo the same. Turn over again all Saltimbocca, season with salt and splash withwhite wine.
- Gently stir and move theSaltimbocca on medium low heat, to get the sauce thicker for the flour and thewine. Wait the alcohol has evaporated. Turn off the heat (five, six minutes intotal).
- Transfer theSaltimbocca on a serving dish, put over the sauce. Sprinkle with ground blackpepper and serve.