Saltimbocca alla romana (6)
Instructions
Beat and flatten the veal slices: on each place a slice of prosciutto and a leaf of Sage, fasten them with a stick.
Browned the saltimbocca in a pan with oil, turning them until they fit on each side.
When browned remove them and store the heat.
In a pan add the broth a little water, salt, pepper, wine and butter.
When the butter is melted, pour the sauce over the saltimbocca and serve immediately.
Ingredients and dosing for 6 persons
- 500 g of veal slices
- 200 g of ham
- 30 g of butter
- 1/2 cup of dry white wine
- 1/2 cup of olive oil
- Sage
- Salt
- Pepper