*  Exported from  MasterCook  *

              SALTIMBOCCA ALLA GENOVESE (FROM LIGURIA AREA)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       lb           Veal scallops, sliced 1/4"
                        Thick, pounded thin
                        Salt
                        Freshly ground pepper
                        Fresh sage, dried sage or
                        Ground sage
     1/2   lb           Thin slices of prosciutto
                        Flour
   4       tb           Butter
   1       c            Marsala or dry white wine
     1/2   c            Hot beef bouillon

  Trim the veal scallops so that they are approximately all the same size.
  (Save trimmings for sauces.)  Sprinkle a little salt and pepper on each
  slice of meat.  Place 2 or more leaves of fresh or dried sage on each veal
  slice, or sprinkle about a scant 1/4 teaspoon ground sage on each. Cut
  prosciutto to the same size as veal slices.  Top each veal slice with a
  prosciutto slice.  Roll up and secure with toothpicks or tie with kitchen
  thread.  Coat each veal roll lightly with flour, shaking off excess flour.
  Divide butter between 2 large frying pans; heat it  without browning. Over
  medium heat, cook veal rolls about 5 minutes, or until golden brown on all
  sides.  Reduce heat and add 1/2 cup marsala  and 1/4 cup beef bouillon to
  each frying pan.  Cover frying pans and  cook for 5 to 10 minutes longer;
  cooking time depends on the size and  thickness of the rolls. Shake the
  pans frequently to prevent sticking.  If necessary, add a little more beef
  bouillon; there should be 1 to 2 tablespoons sauce for each veal bird.
  Transfer the cooked veal birds  to a heated serving dish and spoon the
  sauce over them.  Serve  immediately and very hot with a tossed green
  salad.  6 servings.
 


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