Saltimbocca Recipe
You'll simply love this Saltimbocca recipe. A delicious Saltimbocca will surely tempt you to prepare this again and again.
Ingredients
| 4 veal round steaks, each cut 1/2-inch thick (about 2 lbs.) | ||
| 24 very thin slices prosciutto (about 6oz.) | ||
| Fontina Cheese | 1/4 pound | |
| Butter | 1/4 Cup (16 tbs) | |
| 1/4 teaspoon each sage and basil | ||
| 1/2 teaspoon Dijon-style or English mustard | ||
| Dry white wine | 1/3 Cup (16 tbs) | |
| Hot boiled egg noodles, buttered | ||
Directions
Trim fat, bone, and connective tissue from steaks.
Place meat between sheets of waxed paper and pound with a flat-surfaced mallet until 1/4 to 3/8 inch thick.
Divide meat into 12 pieces of fairly equal size (join scraps into larger pieces by overlapping edges and pounding between sheets of waxed paper; handle gently).
Top each piece of veal with several slices prosciutto and a piece of cheese.
Roll meat to enclose filling completely, turning in the sides; secure with small skewers.
Melt butter in a frying pan, and blend in sage, basil, and mustard.
Add meat rolls and brown quickly on all sides, turning frequently; takes 4 to 5 minutes.
Remove rolls; add wine to pan.
Boil rapidly until reduced by half, scraping meat particles free.Pour over veal.
Place meat between sheets of waxed paper and pound with a flat-surfaced mallet until 1/4 to 3/8 inch thick.
Divide meat into 12 pieces of fairly equal size (join scraps into larger pieces by overlapping edges and pounding between sheets of waxed paper; handle gently).
Top each piece of veal with several slices prosciutto and a piece of cheese.
Roll meat to enclose filling completely, turning in the sides; secure with small skewers.
Melt butter in a frying pan, and blend in sage, basil, and mustard.
Add meat rolls and brown quickly on all sides, turning frequently; takes 4 to 5 minutes.
Remove rolls; add wine to pan.
Boil rapidly until reduced by half, scraping meat particles free.Pour over veal.
Chef
