Recipe for Saltimbocca alla Romana

Saltimbocca alla Romana

A classic dish from the city of Rome - veal or yearling cooked with prosciutto (Italian style cured ham) and fresh sage leaves.

Serves 6

6-8 thin slices of girello or silverside
6-8 slices of prosciutto
6-8 fresh sage leaves
plain flour
unsalted butter
1 glass dry white wine
pepper to taste

Gently flatten each slice of meat using the flat side of a meat mallet or the heel of your hand. Lay a slice of prosciutto over each slice and top with sage leaf. Lightly dredge with flour.

Gently melt butter in a frying pan. Cook meat very gently on the side with prosciutto and sage, making sure not to colour the prosciutto and sage too much. Turn over, raise heat to moderate and seal the meat quickly. Add wine, moving pan to help the juices embrace the meat and create the sauce. The whole cooking process should only take a minute or two. The meat should be sealed, but still pink. Season to taste with pepper. Remove the meat to the serving plate. Raise heat and add another good splash of white wine to the pan, swirling to homogenise sauce. Spoon sauce over the meat.

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