Veal Saltimbocca alla Romana alla Katie
Total time: 25 minutes
This is a very traditional Italian dish.... Made my way. I only make it in the fall when the sage is still fresh and aromatic.
- 6 thin (or pounded) veal scallops, 10oz (300gr) total weight
- 3 slices Prosciutto, sliced in half
- 2oz (60gr) Gruyère, shredded
- 12 large, fresh sage leaves
- 1 tbs olive oil
- 1/2 cup (4oz, 120ml) Marsala substitute Madeira
- 1/2 cup (4oz, 120ml) beef stock
- 2 tbs tomato paste
- Heat oil in large nonstick skillet. Quickly brown veal scallops on both sides.
- Remove and put on an oven-safe platter.
- Add Marsala and beef stock to skillet and let simmer while you assemble the Saltimbocca.
- Place 2 sage leaves on each veal scallop.
- Lay a slice of ham on top of the sage and sprinkle with cheese.
- After the sauce has simmered and reduced a bit add the tomato paste to thicken it.
- Spoon a bit of the sauce on and around the veal.
- Put the Saltimbocca into a 225F (105C) for 10 minutes. This allows the cheese to melt, the ham and sage to cook a bit and the flavors to blend.
- Remove and serve with remaining sauce on the side.