Saltimbocca Alla Romana

Recipe Ingredients

2		Sage leaves - fresh or
2 lbs	908g / 32oz	To 2 1/2 veal fillet
1/2 teaspoon	2.5ml	Dried leaf sage - *
		All purpose flour
		Garlic - very tiny bit
2/3 cup	157ml	Butter; fresh creamery
4		Parsley sprigs - leaves only
2 tablespoons	30ml	White Italian truffles
		Salt
		Shaved - (or more)
		Pepper
1/2 cup	118ml	White frascati - or other
4		Fontina cheese - very thin
		Dry white wine
8		Proscuitto - thin
2 cups	474ml	Small peas - (1# can)

Recipe Instructions

Cut the veal into 8 slices. Place the slices between sheets of wax paper and pound thin. Sprinkle with four on one side only. Place half of the slices, floured sides down, on a working board. Spoon some of the butter (about 2 tablespoons) over the slices and sprinkle lightly with salt and pepper. Place 1 slice of cheese and 1 slice of proscuitto over each veal slice and again spoon some butter lightly over them. Add half a leaf of the sage. Chop garlic and parsley together and divide the mixture among the 4 veal slices. Arrange the shaved truffles on top. (Use more truffles if you wish.) Add the remaining veal slices, floured sides up. Press the edges together with a knife handle. Spoon more of the butter over.

Reserve 1 tablespoon of the butter; place the rest in a skillet and heat. Add the little bundles and sauteefor 5 minutes, until brown. Turn, cook for 3 minutes longer, and baste. Pour the wine over the veal, shake the skillet, baste again, cover, and cook for 5 minutes.

Dice the remaining slices of prosciutto. Place peas in a small pan and heat. Drain. Add diced prosciutto and the reserved tablespoon of butter.

Season with salt and pepper to taste. Heat for a few minutes. Arrange saltimbocca on warm plates, spoon all of the sauce over, and serve with the peas. Drink the rest of the Frascati.

*NOTE: If using dried sage, soak it in warm water for a few minutes and press dry before using. For this dish do not use ground sage.

This recipe is from "LEONE'S ITALIAN COOKBOOK."

Source:
Mario Batali

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