Recipe by Steve_G
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.
Top Review by Oolala
WOW! This was fantastic. I wasn't sure how the kids would take to it, but they gave 5's too! It was fun to make since I don't usually pound the veal. Next time I would pound it even more since it stayed folded better the thinner it was. It was the first time I used fresh sage. I had a nice mozzerella in the refrigerator so I sliced it thin and added that to the prosciutto and sage. I will most certainly be making this again. Just lovely! Thank you, thank you!
- 8 (2 ounce) large thin veal scallops, pounded
- 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 See How It's Made
- After pounding out the veal, dust (don't dredge) with pinches of flour and season with salt and pepper.
- Place a slice of prosciutto along one side of each of the veal slices, and top with a sage leaf.
- Fold the veal over to cover the prosciutto and sage (not necessarily completely) and pound along the edge to seal.
- (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.
- Saute the veal about 20 seconds on each side and remove, doing four at a time.
- Add the Marsala to the pan and bring to a boil, while dissolving off the browned bits from the bottom of the pan.
- Reduce the liquid to about one-half the original amount, then remove the pan from the heat.
- Whisk in the butter in small pieces to give a creamy look to the sauce.
- Return the veal to the pan just long enough to coat with the sauce, and serve immediately.
- This is great with a bitter green vegetable (broccoli di rape, or just plain broccoli) or wild rice.