*  Exported from  MasterCook  *

                         Saltimbocca alla Romana

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats                            Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Robbie Shelton XXXJ77A
   2                    Sage leaves -- fresh   or
   2      pound         To 2 1/2 Veal Fillet
     1/2  teaspoon      Dried Leaf Sage -- *
                        All Purpose Flour
                        Garlic -- very tiny bit
     2/3  cup           Butter; fresh creamery
   4                    Parsley Sprigs -- leaves only
                        melted
   2      tablespoon    White Italian Truffles
                        Salt
                        shaved (or more)
                        Pepper
     1/2  cup           White Frascati -- or other
   4                    sl            Fontina Cheese -- very thin
                        dry white wine
   8                    sl            Proscuitto -- thin
   2      cup           Small Peas (1# can)

Cut the veal into 8 slices.  Place the slices between sheets of wax paper and pound thin.  Sprinkle with four on one side only. Place half of the slices, floured sides down, on a working board. Spoon some of the butter (about 2 tablespoons) over the slices and sprinkle lightly with salt and pepper.  Place 1 slice of cheese and 1 slice of proscuitto over each veal slice and again spoon some butter lightly over them. Add half a leaf of the sage.  Chop garlic and parsley together and divide the mixture among the 4 veal slices. Arrange the shaved truffles on top. (Use more truffles if you wish.)  Add the remaining veal slices, floured sides up. Press the edges together with a knife handle. Spoon more of the butter over.

 Reserve 1 tablespoon of the butter; place the rest in a skillet and heat.
Add the little bundles and saute for 5 minutes, until brown. Turn, cook for 3 minutes longer, and baste. Pour the wine over the veal, shake the skillet, baste again, cover, and cook for 5 minutes.

 Dice the remaining slices of prosciutto.  Place peas in a small pan and heat.  Drain.  Add diced prosciutto and the reserved tablespoon of butter.
Season with salt and pepper to taste. Heat for a few minutes. Arrange saltimbocca on warm plates, spoon all of the sauce over, and serve with the peas.  Drink the rest of the Frascati.

 *NOTE:  If using dried sage, soak it in warm water for a few minutes and press dry before using.  For this dish do not use ground sage.

 This recipe is from "LEONE'S ITALIAN COOKBOOK."



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