SALTIMBOCCA

The first time I tried this recipe, I thought it was a lot of work. And folding things over and tucking them in just seemed like too much trouble. But the results are spectacular and well worth the effort. The combination of veal, prosciutto and sage is unforgetable. Veal cooks quickly so once you have the ingredients ready, it only takes a minute or two to prepare. It's probably wise to have all other parts of your dinner complete before you saute the saltimbocca. If you don't have a bottle of leftover white wine handy, just use a little dry vermouth. The recipe is an adaptation of one by Mark Bittman in his book, How to Cook Everything.



SALTIMBOCCA

serves 4

4 small veal cutlets, pounded very thin

8 slices prosciutto

1 1/2 T butter

1 1/2 T olive oil

sea salt

splash white wine (just a few drops will do)

8 fresh sage leaves

1. Place 2 slices of prosciutto on each piece of veal so they cover the ends and overlap in the middle. Fold veal in half, enclosing the prosciutto and secure the veal package with toothpicks in two places.

2. In a medium nonstick skillet, heat butter and olive oil until foamy. Add the veal packages and sage leaves and saute for about 1 minute on each side, turing once, until slightly brown. Season with salt as they cook, and sprinkle white wine into the pan as they finish. Discard sage and serve.