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Name: Saltimbocca Alla Romana
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: Garlic; very tiny bit; Shaved; (or more); 2 c Small peas; (1# can); All purpose flour; 4 Parsley sprigs; leaves only; Pepper; 8 sl Proscuitto; thin; 1/2 c White frascati; or other; 2 lb To 2 1/2 veal fillet; Salt; 4 sl Fontina cheese; very thin; 2 Sage leaves; fresh or; Dry white wine; 1/2 ts Dried leaf sage; *; 2/3 c Butter; fresh creamery; 2 tb White Italian truffles

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INGREDIENTS

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

Servings

INSTRUCTIONS

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 sauteFor 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.

NOTES

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Saltimbocca Alla Romana

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

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 sauteFor 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.

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Nutrition

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Serving Size: 1 Serving (258g)
Recipe Makes: 4 servings

Calories: 114
Calories from Fat: 3 (3%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 0.7mg		0 %
Potassium 35mg		1 %
Total Carbohydrate 23.9g		7 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 23.1g
Protein 3.2g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 114

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