Thursday, November 1, 2007
Saltimbocca alla Romana
4 veal scallopini (thinly sliced and pounded thinner)
4 slices prosciutto
4 sage leaves
1 tablespoon olive oil
1/2 cup white wine
1. Lay the veal out flat and top with a slice of prosciutto.
2. Place a sage leaf at one end and roll the veal up.
3. Pierce the roll with a toothpick to hold it together.
4. Heat the oil in a pan.
5. Add the veal rolls and brown on all sides.
6. Add the wine and deglaze the pan.