Chef Martino

Season 2008 Episode 05.30.08

Saltimbocca alla romana (leap in your mouth)

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Preparation 30 minutes 4 servingsIngredients¾ lb veal top round (750g)2 tablespoons butter8 slices Prosciutto8 sage leaves¾ cup of white wine2 tablespoons butter 1 tablespoon floursalt & pepperDirectionsCut ¾ lb of veal top round into 8 slices. (750g)Trim and flatten the slices with a smooth meat mallet, dipped in water to prevent sticking.Making continuous, decisive strokes, bring the mallet down flat on the meat, pounding from the center outwards.Do not dip into flour. Place a thin slice of prosciutto onto each slice of veal.Place a fresh sage leaf on top of prosciutto. Secure with toothpicks.Coat a large skillet with olive oil. Over medium to High heat, add the veal tuck-side down( sage leaf facing up). Cook for 40-50 seconds. Turn over and cook until brown, about another 40-50 seconds, turn again and transfer the meat to a warm plate.In the same skillet add ¾ cup of white wine to the pan. ( still at medium-high heat )Simmer to reduce the wine a bit, about 2 minutes. Add 2 tablespoons butter and 1 tablespoon flour to the pan, whisking constantly, until sauce is thickened.When the pan juices are lightly I thickened, spoon the sauce over the scallopini and serve.We served over baby spinach and thinly sliced fennel.Recipe Source: adapted for the Delft blue Veal Recipe Show from La Cucina Italianamoreless

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