(From Food Safari - See link on the right)
Recipe by Guy Grossi
Saltimbocca translates as 'jump in the mouth'.
INGREDIENTS
6 veal girello steaks (see note)
6 sage leaves
3 slices prosciutto, halved
¼ cup flour
2 tbsp olive oil
20g butter
Salt and pepper
1 clove garlic, chopped
1 tbsp chopped parsley
2 tbsp stock (brodo)
Splash of dry white wine (vino bianco)
DIRECTIONS
1. Beat veal steaks with the flat side of a meat mallet, to even out the thickness. Place a sage leaf onto each and then a piece of prosciutto.
2. Fold over a section of the veal to enclose the prosciutto and tap again with the meat mallet. Lightly dust the veal with flour.
3. Heat the olive oil in a heavy based pan. Add the butter (this helps to brown the meat and gives a nutty flavour). Add veal and sauté quickly on one side, the heat just kisses the meat.
4. ,Season with salt and pepper, garlic and parsley.
5. When golden turn over and add stock and wine. Cook second side for just a couple of minutes.
6. Transfer to a serving plate and spoon over the hot, foaming sauce. Traditionally this dish would be served with Gnocchi Romano (a semolina gnocchi) pan-fried in butter.
Note: Girello is a cut of veal from the back leg. You can buy this as a whole piece, trim off the sinew and cut into 1cm thick slices. The trimmings with vegetables can be used to make a stock (brodo).
