Italian Veal and Ham Rolls (Saltimbocca)

4 thin slices veal
12 small sage leaves (or 1/2 tsp dried sage)
freshly ground black pepper
4 thin slices prosciutto, (raw parma ham)
flour
melted butter
2 tbsp Marsala or dry white wine

Flatten veal into think pieces and cut each slice into 2 or 3 pieces.

Place 1 sage leaf (or a pinch of dried sage) on each slice and add freshly ground black pepper to taste (no salt, the prosciutto will flavor meat). Cover each slice of veal with prosciutto, cut to the same size, form each one into a small roll and secure with a wooden toothpick.

Dust veal and ham rolls with flour and saute in melted butter until they are golden on all sides; then add Marsala or white wine. Let it cook for a moment, then cover the pan and simmer gently until the veal and ham rolls are quite tender.

Remove toothpicks and transfer to a hot serving dish. Serve immediately.

Servings: 4