Saltimbocca alla Romana

Ingredients

• 1 1/3 lbveal escalopes, 8 thin escalopes, beaten thinner
• 8 sliceprosciutto
• 16 leaffresh sage
• 2 ozunsalted butter
• 2 tbspextra virgin olive oil
• 1/2 cupdry white wine
• 1/2 tspblack pepper
• 1/2 tspsea salt

Method

1. 1

   Lay the veal out, pepper it, put two sage leaves on each piece and cover with a slice of prosciutto. Press it down firmly or secure it with a cocktail stick.

2. 2

   Heat the oil and half the butter until foaming and cook the escalopes prosciutto-side down for about a minute, until the ham has crisped and gone translucent.

3. 3

   Flip them and give the veal side no more than ninety seconds, then lift them onto a warm plate. They will still be very slightly underdone.

4. 4

   Pour the wine into the hot pan, scrape up everything stuck to the base and let it reduce by half, then whisk in the rest of the butter off the heat until glossy. Season with the salt.

5. 5

   Slide the veal back into the pan for a few seconds to warm through in the sauce, then serve immediately with the sauce spooned over.