SALTIMBOCCA A LA ROMANA (VEAL WITH PROSCIUTTO AND SAGE)

This is a very traditional Italian recipe. It is a real favourite dish for us. Quick and easy to make. We love to eat it with the rocket salad and goat cheese - see recipe here. From 'The food of Italy'.

INGREDIENTS:
8 small veal scallops
8 slices prosciutto
8 sage leaves
1 Tbsp olive oil
25 g butter
185 ml dry white wine or dry Marsala

METHOD:
Place the veal between 2 sheets of cling film and pound with a meat mallet until an even thickness.
Season lightly with salt and pepper.
Cut the prosciutto slices to the same size as the veal.
Cover each piece of veal with a slice of prosciutto and place a sage leave on top. Secure in place with a toothpick.

You can prepare the meat ahead and keep it in the fridge. It will take no time to cook it just before serving it.

Heat the oil in a large frying pan.
Add the veal in batches and fry, prosciutto side down, over moderately high heat for about 1 minute.
Turn over and fry for another minute.

Transfer each batch to a hot plate and keep warm.

Add wine to the pan.
Cook over high heat until reduced by half, scraping up the bits from the bottom of the pan. Add the butter.

When the butter has melted, spoon over the veal and serve immediately.

SERVES 4

This time I served it with the rocket salad and double baked ricotta.
Make sure you don't overcook the veal. It doesn't take long because it is so thinly cut.

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