Veal scaloppini with prosciutto (Italian ham) and sage leaves, sauteed into butter are named “saltimbocca alla romana” in Rome. It’s a must to try! Thin veal steaks are flavored with sage and black pepper, then dressed up with Italian prosciutto, and finally sauteed into the butter. A thin layer of cornstarch combined with white wine creates a creamy sauce, very tasty!
This dish remind me of my days in Greece: The white-washed houses, the deep blue of the sea and the pale and spiced yellow of Retsina wine. when I returned I brought home the colors and flavors of the Peloponnese and I created a variant of the veal scaloppine with what I had left in my suitcase : Kalamata olives, fresh tomatoes, oregano, capers, feta cheese. The result was great, and I toasted to the many ingredients that are common to Italy and Greece!