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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Saltimbocca - It translates literally as jump in your mouth -a reference to how good it's supposed to be. This is a simple veal dish and one of the great classics of Italian cooking. You can knock people out with it, and spend less than fifteen minutes cooking it. Ingredients:
8 (2 ounce) large thin veal scallops, pounded |
flour |
salt |
white pepper |
8 slices prosciutto, thin |
8 large leaves fresh sage, washed |
2 tablespoons extra virgin olive oil |
1/2 cup dry marsala (or white wine) |
2 1/2 tablespoons butter |
Directions:
1. After pounding out the veal, dust (don't dredge) with pinches of flour and season with salt and pepper.
2. Place a slice of prosciutto along one side of each of the veal slices, and top with a sage leaf.
3. Fold the veal over to cover the prosciutto and sage (not necessarily completely) and pound along the edge to seal.
4. (You can use a toothpick to hold this pocket together if necessary.) Heat the olive oil until it shimmers and is fragrant in a large heavy skillet over medium-high heat.
5. Saute the veal about 20 seconds on each side and remove, doing four at a time.
6. Add the Marsala to the pan and bring to a boil, while dissolving off the browned bits from the bottom of the pan.
7. Reduce the liquid to about one-half the original amount, then remove the pan from the heat.
8. Whisk in the butter in small pieces to give a creamy look to the sauce.
9. Return the veal to the pan just long enough to coat with the sauce, and serve immediately.
10. This is great with a bitter green vegetable (broccoli di rape, or just plain broccoli) or wild rice.
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