Veal saltimbocca alla romana

Yield: 6 Servings

Measure Ingredient
3½ pounds Veal steak; cut 1/2\" thick
½ teaspoon Crushed sage
½ teaspoon Freshly ground
\N \N Black pepper
¼ pounds Prosciutto ham; sliced paper-thin
4 tablespoons Butter
2 tablespoons Olive or salad oil
3 tablespoons Flour
¾ cup Dry Marsala wine
\N \N Parsley

1. Preheat oven to 325 F.

2. Bone and trim the fat from the meat. Pound with a meat mallet to ⅛" thickness. Rub on one side with the sage and pepper. Cut into 4" to 5" squares.

3. distribute the ham over the seasoned side of the veal pieces. Carefully roll up each piece and secure with wooden toothpicks.

4. Heat the butter and oil together in a large skillet over high heat.

Brown the veal rolls on all sides. Remove to a 13-½" by 9" by 2" baking dish, reserving the pan drippings.

5. Stir the flour into the drippings. Stir in 1-½ cups water and the Marsala and bring to a boil. Pour over the veal rolls.

6. Cover the baking dish with aluminum foil and bake in preheated oven for 35 minutes or until tender. Serve garnished with parsley sprigs. Smoked or boiled ham may be used if prosciutto is unavailable.



From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .

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