Roman Saltimbocca
Ingredients for 4 people:
  • 8 small veal escalope
  • 8 slices dried beef
  • 8 sage leaves
  • 2 tablespoons olive oil
  • 60 g (2 1/4 oz) butter
  • 185 ml (3/4 cup) dry white wine or Vernaccia
- Place the veal between two sheets of plastic wrap and pound with a meat mallet until an even thickness.
- Season lightly. Cut the dried beef slices to the same size as the veal.
- Cover each piece of veal with a slice of dried beef and place a sage leaf on top.
- Secure in place with a cocktail stick.
- Heat the oil and half the butter in a large frying pan.
- Add the veal in batches and fry, dried beef up, over moderately high heat for 3–4 minutes, or until the veal is just cooked through.
- Transfer each batch to a warmed plate as it is done.
- Pour off the oil from the pan and add the wine.
- Cook over high heat until reduced by half, scraping up the bits from the bottom of the pan.
- Add the remaining butter and, when it has melted, season. Spoon over the veal to serve.