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Saltimbocca alla Romana

Saltimbocca alla Romana — una receta comunitaria en Potlikkr.

Ingredientes

• Robbie Shelton Xxxj A
• 2.0 Sage Leaves
• 2.0 lb To Veal Fillet
• 0.6667 cup Butter Fresh Creamery

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Preparación (vista previa)

1. 1

   Cut the veal into 8 slices. Place the slices between sheets of wax paper and pound thin. Sprinkle with four on one side only. Place half of the slices, floured sides down, on a working board. Spoon some of the butter (about 2 tablespoons) over the slices and sprinkle lightly with salt and pepper. Place 1 slice of cheese and 1 slice of proscuitto over each veal slice and again spoon some butter lightly over them. Add half a leaf of the sage. Chop garlic and parsley together and divide the mixture among the 4 veal slices. Arrange the shaved truffles on top. (Use more truffles if you wish.) Add the remaining veal slices, floured sides up. Press the edges together with a knife handle. Spoon more of the butter over.

2. 2

   Reserve 1 tablespoon of the butter; place the rest in a skillet and heat.