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veal Rolls, Roman Style (saltimbocca Alla Romana) 1 1/2 Pounds Boneless Veal Round Steak, 1/2 Inch Thick
1/4 Teaspoon Dried Sage Leaves, Crushed
1/4 Teaspoon Pepper
6 Thin Slices Prosciutto Or Fully Cooked Smoked Or Boiled Ham
2 Tablespoons Butter Or Margarine
1 Tablespoon Olive Or Vegetable Oil
2 Tablespoons All-purpose Flour
1/2 Cup Marsala Or Other Dry White Wine
3/4 Cup Water
1/4 Teaspoon Salt (optional) trim Excess Fat From Veal; Pound Veal Until 1/8 Inch Thick. Sprinkle One Side Of Veal With Sage And Pepper; Cut Into 6 Pieces, 4 Or 5 Inches Square. Place Ham Slice On Seasoned Side Of Each Piece Veal. Roll Up; Secure With Wooden Picks. heat Butter And Oil In 10-inch Skillet Until Hot. Cook Veal Rolls Over High Heat Until Brown, 5 To 10 Minutes. Remove From Heat. Place Rolls In Single Layer In Ungreased 10 X 6-inch Baking Dish. stir Flour Into Drippings In Skillet; Stir In Wine, Water And Salt, If Desired. Heat To Boiling; Pour Over Rolls. Cover And Bake At 325 Degrees F Until Tender, 35 Minutes. Garnish With Parsley If Desired. yields 6 Servings. |
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