Saltimbocca Alla Romana
Ingredients:
4 veal escalopes
4 fresh sage leaves
4 thin slices Fontina cheese
8 thin slices Parma ham
50g/2oz/4 tbsp butter
1 tbsp oil
2 tbsp Marsala
salt and ground black pepper
fried sage leaves to garnish
Method:
1 Place the veal escalopes between two sheets of greaseproof paper and pound with a rolling pin to flatten them. Season with salt and black pepper.
2 Place a sage leaf on top of each escalope and then a slice of cheese. Wrap each one in two slices of Parma ham. Secure with a wooden cocktail stick (toothpick).
3 Heat the butter and oil in a frying pan over a low to medium heat. Add the escalopes in batches and cook gently until golden brown on both sides. Stir in the Marsala, then cover the pan and simmer gently for 6–8 minutes.
4 Serve the escalopes with the pan juices poured over them, garnished with fried sage leaves.
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