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saltimbocca alla romana

Ingredients

veal 8 fillet
parma ham 8 slice
sage 8 leaf
salt 1 pinch
pepper 1 pinch
butter 1 dash
red wine 75 ml

Preparation

  1. Beat the veal fillets until very thin, then layer with a slice of raw parma ham and a (big) leave of sage. Secure the layers with a small wooden skewer.
  2. Turn the fillets, and season with salt and pepper.
  3. Melt the butter in a pan and quickly fry the veal fillets. Remove the meat from the pan.
  4. Add the wine to the stock and reduce a bit.
    5. Serving suggestionServe the meat covered with the wine sauce.
    5. Rating: 3.11/5 (9 votes)
    • Rating 3.11/5
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