The literal translation of saltimbocca is ‘jump in the mouth’ which, we did… and it was beautiful 😀 We enjoyed ours with veg and some fried onions for MrC and myself…..yummmmm
- 4 thin slices of veal escalope, each weighing about 150g (5oz)
- black pepper
- 1 small bunch of fresh sage
- 100g (3.5 oz) prosciutto (Parma ham)
- 3 to 4 tablespoons olive oil
- 250ml (8fl oz) dry white wine
- fresh sage sprigs, to garnish
- Put the veal between cling film and pound with the base of a saucepan until thin. Cut each escalope into small squares or rectangles, making about 30 pieces in all.
- Grind pepper over the veal, then place 1-2 small sage leaves on top of each piece. Cut the prosciutto into small pieces and arrange over the sage. Roll up each piece of veal and secure with a wooden toothpick
- Heat the oil in a large pan over moderate to high heat. Add the saltimbocca in batches and cook for no longer than about 2 – 3 minutes, until browned on all sides. Remove and keep hot. Add the wine to the pan and boil until reduced, stirring to loosen any browned bits from the bottom of the pan. Season to taste.