You need:
- Thin slices of veal
- Fresh leaves of sage
- Parma ham or bresaolo
- Flour
- Salt, pepper
- White wine
- Tooth picks
How to cook:
Take each slice of veal and put a slice of parma ham or bresaolo on top of it. Add a leaf of sage on top of the ham or bresaolo and attach it all to the veal with a tooth pick. Heat the pan with olive oil. Turn each piece of meat in a plate of flour on each side. Fry the meat on each sides on the pan till it is well-cooked and don’t forget to put salt and pepper. Add a bit of white wine to the pan and let the meat simmer in it a bit. Saltimbocca alla romana can be served with for instance green peas.
