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(Saltimbocca Alla Romana)
The Silver Spoon, Phaidon Press
This is the only main course in Italian cuisine whose recipe has been officially approved and laid down. This is the recipe that the panel of cooks agreed upon in Venice in 1962. Saltimbocca, incidentally, means jump into the mouth.
• 3½ ounces prosciutto slices, halved
• 1 pound 2 ounces veal scallops
• 8-10 fresh sage leaves
• 1/4 cup butter
• scant 1/2 cup dry white wine
Place a half-slice of prosciutto on each scallop, put a sage leaf on top and fasten with a toothpick.
Melt the butter in a skillet and cook the veal over high heat on both sides until golden brown.
Season with salt, pour in the wine and cook until it has evaporated, then remove the toothpicks and serve.
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