Preparazione
Pound the veal slices gently between parchment to an even half centimeter; nick the edges so they stay flat.
8 minLay a slice of prosciutto on each, a sage leaf in the center, and pin all three with a toothpick as if sewing a single stitch.
6 minDust the veal side only with the faintest veil of flour, if using.
2 minFoam the butter in a wide pan over lively heat. Lay in the saltimbocca prosciutto-side down for 1 minute, then flip for 2 minutes more, in batches; never crowd.
8 minReturn all to the pan, pour in the wine, and let it bubble to a loose glaze, about 2 minutes, spooning it over.
2 minPlate two per person, pan sauce over, pepper if you like. Eat while it still jumps.
Consigli dello Chef
- Flat, not rolled: Rolled versions exist elsewhere and cook unevenly. The Roman stitch (meat, ham, sage, toothpick) cooks in three minutes and tastes of all three layers at once.
- Salt almost nothing: Between prosciutto and pan glaze the seasoning is already written. Taste the sauce before you even look at the salt.
- The same construction welcomes a splash of the veal’s own broth with the wine when you want more sauce for bread; Romans budget bread for this.
