March 24, 2011

saltimbocca alla romana

i'm slacking in my recipe posts. i know.

saltimbocca alla romana
(jump into your mouth - roman style)
so simple.
i make this dish when i'm starving, but too tired to cook.
i make it when i need immediate gratification.
i make it a lot.

4 people
Preparation: 15’
Cooking Time: 12'
Difficulty: 1

4 thinly sliced veal scallopini
all purpose flour for coating veal
4 thin slices prosciutto
10 sage leaves
4 tablespoons buter
1/2 cup of dry white wine

take each veal cutlet and powder with flour
add a slice of prosciutto and one sage leaf - pinning in place with a toothpick
meanwhile heat butter on medium heat, drop in the remaining sage leaves and cook for 5 minutes
add each veal cutlet prosciutto-side down, dashing salt and pepper on top 
(doesn't require a lot of salt as prosciutto is already salted)
bathe in wine and cook for another 5-6 minutes
buon appetito

ps. you will want bread for dipping

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