- 8 slices of veal
- 4 slices of raw ham
- dry white wine
For the Roman saltimbocca recipe, flatten the veal slices. In the center of each place half a slice of ham and a sage leaf on it. Secure the meat, ham and sage together, skewering them with a toothpick. In a pan, heat 40 g of butter and when it is bubbly put the "saltimbocca" in a layer. Brown them on a high flame, on both sides, then salt and drizzle with about a quarter of a glass of wine.
Let it evaporate, thus completing the cooking (5-6 'will be enough). Drain the meat, put it on a plate and keep it warm. Bring the cooking primer over the heat and dilute it with a ladle of hot water, letting it simmer for a minute; pour the sauce over the saltimbocca and serve. If desired, accompanied with peas or other vegetables with butter.
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