SALTIMBOCCA (VEAL CUTLETS WITH PROSCIUTTO)Source: The New Romagnoli's Table by Margaret and G. Franco RomagnoliServings: 6 The translation for this delicacy is 'jump in the mouth.' 2 pounds veal round, in palm-size slices, 1/8-inch thick 1/4 pound prosciutto, thinly sliced fresh sage leaves, 1 per slice of veal 6 Tablespoons unsalted butter salt freshly ground pepper Pound the veal slices gently to make them even. Cut the prosciutto slices so that there is a piece to cover each piece of veal. Put a leaf of fresh sage on each veal slice and cover with prosciutto. Pin the prosciutto to the veal with a wooden pick or roll the slices up with the prosciutto inside and fix with a wooden pick. Put half the butter in a good-size frying pan, melt it over medium heat, and put in the saltimbocca with just a touch of salt and pepper (the prosciutto will take care of the major salting). The minute the edges of the veal start to whiten, turn the pieces over. Total cooking time is approximately 2 minutes to a side. When they are cooked, remove the slices or rolls to a shot platter. Over medium heat, melt the rest of the butter, stir and scrape the edges and bottom of the pan to get all the pits off and into the butter. Pour it over the Saltimbocca and serve.
|
