*  Exported from  MasterCook  *
 
                          Saltimbocca alla Romana
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Meats                            Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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.”
 
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving