1 lb. top round veal
1/4 lb. sliced prosciutto
1 cup flour 1/2 cup beef broth (optional)
2 tbs. olive ail
4 tbs. butter
1 glass white wine
How to make the Saltimbocca Alla Romana – Veal and Ham Rolls:
Cut the veal into thin slices and flatten with a wooden mallet. Place a slice of ham over each slice of meat with a sage leaf in the center. Roll them up and close them with a toothpick as you would a safety pin (it should not go across the involtini but make a stitch along the sides).
Put the oil and butter in a saucepan. Lightly dust the involtini with flour and saute over medium flame for 3 mins. Add wine and simmer for another 2 mins. Add salt and pepper to taste. Arrange the involtini on a serving platter. In the skillet used to cook the involtini, let the cooking juices reduce for a minute, then pour over the involtini. Serve immediately.
If there is not enough cooking juice in the pan, add 1/2 cup broth, reduce briskly by half, and pour over the involtini.
Saltimbocca can also be sauteed flat, rather than rolled.
Marsala wine may be used instead of white wine.
Regional recipe from Latium