Mrs Nomanners
New member
Need something to drool about? You'll get my fav. recipes here. And those of everyone else who wants to join the fun.
Saltimbocca alla Romana
The name literally translates as hopinthemouth and is singularly appropriate - you can never have too many of these.
INGREDIENTS FOR 4 NOT OVERLY GREEDY PEOPLE:
8 small veal cutlets or 8 scallops (1 lbs in total)
8 slices Prosciutto
12 fresh sage leaves
Olive oil or butter
PREPARATION:
Flatten out the cutlets with the flat of a broad-bladed knife, sprinkle them with salt and pepper (be careful with the salt - the prosciutto is already quite salty), lay a leaf of sage on each, and a slice of prosciutto. Fix the prosciutto to the veal with wooden skewers or toothpicks. The name literally translates as hopinthemouth and is singularly appropriate - you can never have too many of these.
INGREDIENTS FOR 4 NOT OVERLY GREEDY PEOPLE:
8 small veal cutlets or 8 scallops (1 lbs in total)
8 slices Prosciutto
12 fresh sage leaves
Olive oil or butter
PREPARATION:
Heat a couple of tablespoons of sweet butter or olive oil in a skillet and sauté the cutlets until done.
Add a glass of very dry white wine, juice of half a lemon and 4 finely cut sage leaves to the sauce and simmer a bit until the saice thickened a little.
Serve with rice and a nice side salad.
Variations: instead of white wine you can also use a really good red wine (I prefer Marsala - it's strong enough to compete with the sage). Instead of lemon juice you could also use a bit of sour cream or créme fraîche.
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