Saltimbocca
Classic Italian veal dish
Saltimbocca is a classic Italian way of cooking veal with prosciutto, sage and marsala wine. The name translates as 'jump in mouth', a reference to it's perky flavour.
Being an Italian dish, there are naturally a whole range of regional variations, but basic idea of the most widely known Roman recipe is to pound veal steaks or escalopes with a mallet to make them as thin and tender as possible. Then, cut the meat into strips, layer a sage leaf and a slice of parma ham or other prosciutto on each one, and roll it into a tube shape fixed with a cocktail stick.
The meat parcels are then browned in butter, before adding a glass of Marsala, covering, and cooking gently for 10-15 minutes until the meat is cooked through.
The resulting dish is rich and flavoursome, marrying the tenderness of the veal with the stronger 'bite' of the Marsala, ham and sage.
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