Veal and Sage Rolls

Name: Veal and Sage Rolls
Yield: Serves 6
Cuisine: Italian
Ingredients: extra olive oil or butter for frying; extra olive oil or butter for frying; 150 ml (¼ pint) dry white Italian wine, Chianti or Marsala; 150 ml (¼ pint) dry white Italian wine, Chianti or Marsala; cubes of white day-old bread for croûtons; cubes of white day-old bread for croûtons; 700-900 g (1½-2 lb) veal or turkey escalopes; salt and freshly milled pepper; 700-900 g (1½-2 lb) veal or turkey escalopes; 60 g (2 oz) butter; 3-4 tablespoons seasoned flour; 150 ml (¼ pint) dry white Italian wine, Chianti or Marsala; 2 tablespoons olive oil; 200 g (7 oz) prosciutto or Parma ham; salt and freshly milled pepper; about 24 young sage leaves; 200 g (7 oz) prosciutto or Parma ham

Preparation info

Serves
6

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

Saltimbocca, the Italian name of this simple but very good dish, means ‘leaps into the mouth’. Use slim young leaves of sage for the best flavour.

Ingredients

700-900 g (1½-2 lb) veal or turkey escalopes
salt and freshly milled pepper

Europe
Italy
Main course
Mediterranean

Method

If necessary, beat the escalopes between two layers of plastic film until large enough to cut into a total of 24 pieces. Season the meat lightly with salt and pepper and cover each piece with prosciutto, cut slightly smaller. Place a sage leaf in the centre, roll up the meat and secure each roll with a wooden cocktail stick. Set the rolls aside in a cold place until ready to cook.

Toss