Saltimbocca Alla Romana 2


1 lb. top round veal
1/4 lb. sliced prosciutto
sage leaves
1 cup flour 1/2 cup beef broth (optional)
2 tbs. olive ail
4 tbs. butter
1 glass white wine

How to make the 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.

Note 1:
If there is not enough cooking juice in the pan, add 1/2 cup broth, reduce briskly by half, and pour over the involtini.

Note 2:
Saltimbocca can also be sauteed flat, rather than rolled.

Note 3:
Marsala wine may be used instead of white wine.

Serves 4-6

Regional recipe from Latium