Prep 30 mins
Cook 15 mins
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.
- 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
- 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.
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!