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Saltimbocca Alla Genovese (from Liguria Area)

Saltimbocca Alla Genovese (from Liguria Area) is an italian recipe made with Thin Slices Of Prosciutto Flour, Butter, Marsala Or Dry White Wine, and Hot Beef Bouillon. Serves 6. Keep it handy for the next time you cook it.

Ingredients

• 1/2 lb
• 4 tbsp
• 1 cup
• 1/2 cup

Method (preview)

1. 1

   Trim the veal scallops so that they are approximately all the same size. (Save trimmings for sauces.) Sprinkle a little salt and pepper on each slice of meat.

2. 2

   Place 2 or more leaves of fresh or dried sage on each veal slice, or sprinkle about a scant 1/4 teaspoon ground sage on each.

3. 3

   Cut prosciutto to the same size as veal slices.

4. 4

   Top each veal slice with a prosciutto slice.

5. 5

   Roll up and secure with toothpicks or tie with kitchen thread.

6. 6

   Coat each veal roll lightly with flour, shaking off excess flour.

7. 7

   Divide butter between 2 large frying pans; heat it without browning.

8. 8

   Over medium heat, cook veal rolls about 5 minutes, or until golden brown on all sides.

9. 9

   Reduce heat and add 1/2 cup marsala and 1/4 cup beef bouillon to each frying pan.

10. 10

    Cover frying pans and cook for 5 to 10 minutes longer; cooking time depends on the size and thickness of the rolls.

11. 11

    Shake the pans frequently to prevent sticking.

12. 12

    If necessary, add a little more beef bouillon; there should be 1 to 2 tablespoons sauce for each veal bird.

13. 13

    Transfer the cooked veal birds to a heated serving dish and spoon the sauce over them.

14. 14

    Serve immediately and very hot with a tossed green salad.