Saltimbocca Alla Romana

Italian Cuisine

Pairs Well With: Merlot (Red)


1 lb. top round veal 1/4 lb. sliced prosciutto sage leaves 1 cup flour 1/2 cup beef broth (optional) 2 tbs. olive all 4 tbs. butter 1 glass white wine salt pepper


Cut the veal into thin slices and flatten with a wooden mallet. Place a slice of ham over each slice of meat with a sage leaf in the center. Roll them up and close them with a toothpick as you would a safety pin (it should not go across the involtini but make a stitch along the sides). Put the oil and butter in a saucepan. Lightly dust the involtini with flour and saute over medium flame for 3 mins. Add wine and simmer for another 2 mins. Add salt and pepper to taste. Arrange the involtini on a serving platter. In the skillet used to cook the involtini, let the cooking juices reduce for a minute, then pour over the involtini. Serve immediately. Note 1: If there is not enough cooking juice in the pan, add 1/2 cup broth, reduce briskly by half, and pour over the involtini. Note 2: Saltimbocca can also be sauteed flat, rather than rolled. Note 3: Marsala wine may be used instead of white wine.