During my second trip, we took a day trip to Tivoli (part of Tuscany). We spent the whole day in a cooking class learning to make pasta from scratch, ricotta pie, and saltimbocca. The saltimbocca is a wonderful appetizer and I hope you like it.
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8veal cutlets (each about the size of a playing card)
8fresh sage leaves
·flour for dredging
·olive oil or unsalted butter, melted
·salt and pepper
How to Make Saltimbocca Romana
- Place a sage leaf on top of the prosciutto and affix with a toothpick.
- Dredge each veal scallop in a little flour and shake off the excess.
- Heat a couple of tablespoons of unsalted butter or olive oil in a skillet.
- Sauté the cutlets until done, cooking them more on the veal side than the prosciutto side.
- Season to taste and serve them with their drippings.