Recipe: Roman Style Veal and Ham Rolls - Saltimbocca alla Romana

Ingredients:

1 lb. top round veal

1/4 lb. sliced prosciutto

sage leaves

1 cup flour 1/2 cup beef broth (optional)

2 tbs. olive ail

4 tbs. butter

1 glass white wine

salt

pepper

Cut the veal into thin slices and flatten with a wooden mallet. Place a slice of ham over each slice of meat with a sage leaf in the center. Roll them up and close them with a toothpick as you would a safety pin (it should not go across the rolls but make a stitch along the sides).

Put the oil and butter in a saucepan. Lightly dust the rolls with flour and sauté over medium flame for 3 mins. Add wine and simmer for another 2 mins. Add salt and pepper to taste. Arrange the rolls on a serving platter. In the skillet used to cook the rolls, let the cooking juices reduce for a minute, then pour over the rolls. Serve immediately.