Saltimbocca

Saltimbocca

By
From
Encyclopedia of Food and Cookery
Serves
6

The name means ‘jump in the mouth’: it is so quick to cook, it jumps into the pan and then into the mouth.

Ingredients

Quantity Ingredient
6 large scaloppine, halved and beaten flat
12 slices prosciutto
12 fresh sage leaves
75g butter
freshly ground black pepper
125ml dry white wine
salt

Method

  1. Cover each slice of veal with a slice of prosciutto and place a sage leaf on each. Secure with wooden toothpicks.
  2. Heat 60 g butter in a frying pan, add veal slices when foam subsides and brown quickly, for about 2 minutes on each side. Season very lightly with salt and generously with pepper. Arrange slices, ham side up, on a heated serving dish. Remove toothpicks and keep saltimbocca warm.
  3. Add wine to pan and boil for 1–2 minutes, stirring and scraping up brown bits with a wooden spoon. Season with salt and pepper. Remove from heat and swirl in remaining butter. Pour over meat and serve immediately.
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