From “Cooking the Roman Way” by David Downie, HarperCollins, 2002
Saltimbocca means “jump in the mouth.” These are really typically Roman on nearly every menu and served in homes often as well.
Veal Rolls with Parma Ham and Fresh Sage
Serves 6
Ingredients
1½ pounds thin veal scallops (12 to 14 scallops)
12 to 14 fresh sage leaves
12 to 14 translucent strips prosciutto crudo (Parma ham) (about 4 ounces)
Kosher salt or coarse sea salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
¾ cup Italian dry white wine, preferably Frascati or Marino
Directions
- Stretch the veal scallops on a cutting board between two sheets of waxed paper and with a mallet or rolling pin, hit and flatten them until nearly translucent. Brush off or rinse and pat dry the sage leaves.
- Place one strip of ham atop each veal scallop and 1 sage leave atop each slice of ham. Roll up the scallops like jellyrolls and pin each with a toothpick. Repeat the operation until the veal, ham and sage are used up. Sprinkle the rolls with a pinch each of salt and pepper.
- Heat the oil in s large frying pan over medium heat. Add the veal rolls and brown thoroughly, flipping and turning with a wooden spatula, for 4 to 5 minutes.
Pour in the wine and boil to evaporate it, 1 to 2 minutes. Lower the heat to minimum and simmer for 3 to 4 minutes. - Transfer the rolls to a serving platter, remove the toothpicks, drizzle with pan juices and serve immediately.
