Recipe By : Leone's Italian Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Meats Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Fresh sage leaves -OR-
1/2 ts Dried leaf sage *
2 lb Veal fillet -- up to 2-1/2 lb
All purpose flour
Garlic -- very tiny bit
2/3 c Fresh creamery butter -- melted
4 Parsley sprigs -- leaves only
2 tb White Italian truffles
Salt
Pepper
1/2 c White Frascati or
- other dry white wine
4 sl Fontina cheese -- very thin
8 sl Proscuitto -- thin shaved,
- or more
16 oz Can small peas (2 c)
Cut the veal into 8 slices. Place the slices between sheets of wax
paper and pound thin. Sprinkle with four on one side only. Place half
of the slices, floured sides down, on a working board. Spoon some of
the butter (about 2 tb) over the slices and sprinkle lightly with
salt and pepper. Place 1 slice of cheese and 1 slice of proscuitto
over each veal slice and again spoon some butter lightly over them.
Add half a leaf of the sage. Chop garlic and parsley together and
divide the mixture among the 4 veal slices. Arrange the shaved
truffles on top. Use more truffles if you wish. Add the remaining
veal slices, floured sides up. Press the edges together with a knife
handle. Spoon more of the butter over.
Reserve 1 tb butter; place the rest in a skillet and heat. Add the
little bundles and saute for 5 minutes, until brown. Turn, cook for
3 minutes longer, and baste. Pour the wine over the veal, shake the
skillet, baste again, cover, and cook for 5 minutes.
Dice the remaining slices of prosciutto. Place peas in a small pan
and heat. Drain. Add diced prosciutto and the reserved tablespoon of
butter.
Season with salt and pepper to taste. Heat for a few minutes. Arrange
saltimbocca on warm plates, spoon all of the sauce over, and serve
with the peas. Drink the rest of the Frascati.
Note:
If using dried sage, soak it in warm water for a few minutes and
press dry before using. For this dish do not use ground sage.
