Preparation:
Cut the veal into 8 slices. Place the slices between sheets of wax paper and pound thin. Sprinkle with four on one side only. Place half of the slices, floured sides down, on a working board. Spoon some of the butter (about 2 tablespoons) over the slices and sprinkle lightly with salt and pepper. Place 1 slice of cheese and 1 slice of proscuitto over each veal slice and again spoon some butter lightly over them. Add half a leaf of the sage. Chop garlic and parsley together and divide the mixture among the 4 veal slices. Arrange the shaved truffles on top. (Use more truffles if you wish.) Add the remaining veal slices, floured sides up. Press the edges together with a knife handle. Spoon more of the butter over.
Reserve 1 tablespoon of the butter; place the rest in a skillet and heat. Add the little bundles and sauté‚for 5 minutes, until brown. Turn, cook for 3 minutes longer, and baste. Pour the wine over the veal, shake the skillet, baste again, cover, and cook for 5 minutes.
Dice the remaining slices of prosciutto. Place peas in a small pan and heat. Drain. Add diced prosciutto and the reserved tablespoon of butter.
Season with salt and pepper to taste. Heat for a few minutes. Arrange saltimbocca on warm plates, spoon all of the sauce over, and serve with the peas. Drink the rest of the Frascati.
*NOTE: If using dried sage, soak it in warm water for a few minutes and press dry before using. For this dish do not use ground sage.
This recipe is from "LEONE'S ITALIAN COOKBOOK. |
