VEAL SCALOPPINI ROMAN STYLE - saltimbocca alla romana

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!

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• 1 lb (450 g) veal for scaloppini
• 5 oz (100 g) Italian prosciutto finely sliced
• 10 leaves of sage
• ½ glass white wine
• ⅓ cup cornstarch
• 2 tbsp unsalted butter
• ½ tsp black pepper
• to taste table salt

CRISPY SAGE

Pour 1 tbsp of butter in a pan and place over medium/low heat and melt the butter. Pour the sage leaves into the pan and stir fry until crispy. Finally, save the pan with the melted butter far from the heat and mince the sage leaves.

CORNSTARCH AND PROSCIUTTO

Lightly tenderize the meat with the smooth part of a tenderizer or the bottom of a glass. Reduce the veal into strips large 2 inches. Cut the Italian prosciutto into same size of veal strips. Pour the cornstarch on a board and Flour 1 single side of each veal stripes. Shake the meat to remove the cornstarch in excess. Now, season the other side with the minced sage and black pepper. Finally, cover the meat with prosciutto stripes and press lightly with your hands.

VEAL SCALOPPINI

Re-heat the pan with melted butter over low flame. Add 1 tbsp of butter more. When the butter is completely melted, raise the flame to medium and cook 1 min veal scaloppini with prosciutto side on. Now, baste with white wine around the meat (not over), and cook 2 mins more. Finally, turn off the heat, cover with a lid and let veal scaloppini rest a couple of minutes before serving.

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TRADITIONAL ROMAN OXTAIL "ALLA VACCINARA"

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