Saltimbocca Alla Romana

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Robert Carrier

Published 1963

  • About

Ingredients

  • 8 thin slices of veal
  • 8 fresh sage leaves or ½ teaspoon rubbed sa

Method

Flatten veal into thin pieces about 4 by 5 inches; place 1 sage leaf (or pinch of rubbed sage) on each slice, and add freshly-ground black pepper to taste (no salt, the prosciutto will flavour meat). Cover each slice of veal with prosciutto cut to the same size; make each into a small roll and secure with a toothpick. Cook these little rolls in melted butter until they are golden