Saltimbocca alla romana 2

SALTIMBOCCA ALLA ROMANA 3_06055 INGREDIENTS for 4 PERSONS 8 veal scaloppine, 50 g butter, 25 cl of dry white wine, 4 slices of prosciutto di Parma cruso, a spoonful of meat extract (or bouillon), 8 fresh Sage leaves, salt, pepper.

Beat the Escalopes of veal with applied tool, in that very moddo thick.

Cut each slice of prosciutto into two equal parts.

On each slice of meat, place a piece of ham, a few leaves of Sage: without rolling the meat slices, attach the prosciutto and Sage meat with toothpicks.

In a non-stick coated pan melt the butter and Brown the meat, a time flat on the side of the ham; simmer 2 minutes on both sides.

Remove the slices of meat from the Pan, place on a plate and keep warm.

Put on high heat the skillet with the cooking of the meat; Deglaze with white wine, add the meat extract and let reduce 2 minutes.

Place the meat on a serving dish, pour over the cooking, accompanied, if you wish, with spinach stews.

Serve.