| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian5 | 4 | servings |
INGREDIENTS
| 2 | Sage leaves; fresh or | |
| 2 | lb | To 2 1/2 veal fillet |
| 1/2 | ts | Dried leaf sage; * |
| All purpose flour | ||
| Garlic; very tiny bit | ||
| 2/3 | c | Butter; fresh creamery |
| 4 | Parsley sprigs; leaves only | |
| 2 | tb | White Italian truffles |
| Salt | ||
| Shaved; (or more) | ||
| Pepper | ||
| 1/2 | c | White frascati; or other |
| 4 | sl | Fontina cheese; very thin |
| Dry white wine | ||
| 8 | sl | Proscuitto; thin |
| 2 | c | Small peas; (1# can) |
INSTRUCTIONS
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. Reserve 1 tablespoon of the butter; place the rest in a skillet and heat. Add the little bundles and sauté.for 5 minutes, until brown. Turn, cook for 3 minutes longer, and baste. Pour the wine over the veal, shake the skillet, baste again, cover, and cook for 5 minutes. Dice the remaining slices of prosciutto. Place peas in a small pan and heat. Drain. Add diced prosciutto and the reserved tablespoon of butter. Season with salt and pepper to taste. Heat for a few minutes. Arrange saltimbocca on warm plates, spoon all of the sauce over, and serve with the peas. Drink the rest of the Frascati. *NOTE: If using dried sage, soak it in warm water for a few minutes and press dry before using. For this dish do not use ground sage. This recipe is from "LEONE'S ITALIAN COOKBOOK." Per serving: 421 Calories (kcal); 34g Total Fat; (72% calories from fat); 28g Protein; 2g Carbohydrate; 125mg Cholesterol; 865mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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