Yield: 4 servings
|1¼ pounds||Leg of veal, cut into 12 scallops|
|Fresh ground black pepper|
|12||Fresh sage leaves|
|12||Prosciutto, paper-thin slices|
|2 tablespoons||Butter, unsalted|
|3 tablespoons||Dry white wine|
|1½ tablespoon||Parsley, minced, for garnish|
1. Place each scallop between pieces of plastic wrap and, using a mallet or the bottom of a skillet, pound to a uniform ⅛-inch thickness. Salt and pepper scallops lightly. Put a sage leaf on each and cover with a slice of prosciutto. Secure prosciutto to scallop with toothpicks. 2. Melt 1 tablespoon of the butter in each of two large skillets. Add scallops and brown quickly on both sides.
When scallops are just barely cooked, transfer them to a warmed serving platter; remove toothpicks. 3. Scrape juices and browned bits from one skillet to the other. Add wine to skillet with juices and reduce slightly over high heat. Pour sauce over scallops; garnish with parsley.
This Roman dish is a good example of the Italian penchant for whimsical food names; it is so succulent it almost leapes into your mouth (salta in bocca) The success of the dish depends on tender, milk-fed veal and fresh sage. Serve with a light red wine or a rich Italian Chardonnay.