Frank's Recipes! Saltimbocca alla Romano

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Saltimbocca alla Romano

1 lb. very thin veal steak
2 truffles, cut into 8 slices (optional)
4 thin slices Prosciutto
butter or margarine
freshly ground pepper
pinch of powdered sage
snipped parsley
flour
olive oil
1/2 cup dry white wine

Have butcher flatten veal to 1/8-inch thickness, then cut into 8 slices. For each saltimbocca, top one piece of veal with 2 slices truffles, a lice of Prosciutto, 1 teaspoon melted butter, a pinch of pepper and sage and 1 teaspoon snipped parsley. Top with a second piece of veal, then pinch edges together (or serve with picks). Then dip pieces in flour to lightly coat both sides. Repeat with other veal slices. In a large skillet heat 2 tablespoons of butter with 1 to 2 tablespoons of olive oil.

In it, sauté saltimbocca until lightly brown on both sides, then pour in wine and simmer, covered, for 5 minutes until veal is tender. Spoon sauce over meat. Truffles are optional.