Saltimbocca alla romana (5)

On the countertop-aligned the slices of topside; cut into large chunks, then little more than a mouthful and flatten each piece of meat with the mallet.

The ideal length of saltimbocca should be little more than that of the stick that he owes skewer and the width of two fingers.

Sprinkle meat pieces salt and plenty of pepper.

arrange on each a piece of prosciutto and a leaf of Sage, stick the three ingredients with a toothpick.

When the saltimbocca are ready, place them in a large saucepan, which may contain all without superimposing them, where you did dissolve 50 g of butter.

Let them cook to vivacious fire a couple of minutes on each side, then moisten with half a glass of wine and continue cooking for 5-6 minutes, smuovendoli often to prevent it from sticking to the bottom of the saucepan.

Meanwhile, melt the remaining butter in a frying pan, add the boiled peas, sprinkle them with salt and let them cook on a moderate heat for 4-5 minutes.

Once cooked, remove from the heat and arrange saltimbocca in corona on a dish already hot; pour into casserole, still on fire, a couple of tablespoons of hot water, then take the boil, immediately remove from heat, pour the cooking on the saltimbocca, and served with peas.