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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 15 MIN COOKING TIME: 10 MIN SERVINGS: 4 COST: MEDIUM
4 SLICES OF PROSCIUTTO CRUDO
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8 SLICES OF THINLY CUT VEAL
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SAGE
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2 TBLSPOONS EXTRA VERGIN OLIVE OIL
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2 TBLSPOONS UNSALTED BUTTER
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SALT AND PEPPER TO TASTE
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1/4 CUP WHITE WINE
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1/4 CUP FLOUR
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RECIPE
ASSEMBLE: START WITH THE VEAL, THEN PROSCIUTTO, THEN SAGE. ANCHOR THEM WITH A TOOTH PICH. SALT AND PEPPER.
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FLOUR THE SALTIMBOCCA ONLY ON THE SIDE OF THE VEAL.
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IF YOU PREFER YOU CAN ROLL THE MEAT AND CLOSE WITH TOOTH PICH.
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MELT BUTTER WITH OLIVE OIL.
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PLACE THE MEAT PROSCIUTTO SIDE DOWN. COOK 1-2 MINUTES.
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TURN THE SALTIMBOCCA
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ADD THE WHITE WINE AND LET COOK A LITTLE LONGER.
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SERVE HOT
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