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Saltimbocca alla Romana
* Exported from MasterCook *
Saltimbocca alla Romana
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Italian
Amount Measure Ingredient -- Preparation Method
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Robbie Shelton XXXJ77A
2 Sage leaves -- fresh or
2 pound To 2 1/2 Veal Fillet
1/2 teaspoon Dried Leaf Sage -- *
All Purpose Flour
Garlic -- very tiny bit
2/3 cup Butter; fresh creamery
4 Parsley Sprigs -- leaves only
melted
2 tablespoon White Italian Truffles
Salt
shaved (or more)
Pepper
1/2 cup White Frascati -- or other
4 sl Fontina Cheese -- very thin
dry white wine
8 sl Proscuitto -- thin
2 cup Small Peas (1# can)
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 saute for 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."
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