Saltimbocca Alla Romana

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Saltimbocca Alla Romana Ingredients

2 Sage leaves; fresh or	Salt
2 lb To 2 1/2 veal fillet	Shaved; (or more)
1/2 ts Dried leaf sage; *	Pepper
All purpose flour	1/2 c White frascati; or other
Garlic; very tiny bit	4 sl Fontina cheese; very thin
2/3 c Butter; fresh creamery	Dry white wine
4 Parsley sprigs; leaves only	8 sl Proscuitto; thin
2 tb White Italian truffles	2 c Small peas; (1# can)

Instructions for Saltimbocca Alla Romana

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 saut??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 "LEONES ITALIAN COOKBOOK." Per serving: 421 Calories (kcal); 34g Total Fat; (72% calories from fat); 28g Protein; 2g Carbohydrate; 125mg Cholesterol; 865mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: Cuisine: Uncategorized

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