Ingredients

2 sage leaves, fresh or

2 pound to 2 1/2 veal fillet

1/2 teaspoon dried leaf sage, *

all purpose flour

garlic, very tiny bit

2/3 cup butter; fresh creamery

4 parsley sprigs, leaves only

melted

2 tablespoon white italian truffles

salt

shaved (or more)

pepper

1/2 cup white frascati, or other

4 sl fontina cheese, very thin

dry white wine

8 sl proscuitto, thin

2 cup small peas (1# can)

Method

Cut the veal into 8 slices. Place the slices between sheets of wax paper and pound thin. Sprinkle with four on one side only. Place half of the slices, floured sides down, on a working board. Spoon some of the butter (about 2 tablespoons) over the slices and sprinkle lightly with salt and pepper. Place 1 slice of cheese and 1 slice of proscuitto over each veal slice and again spoon some butter lightly over them. Add half a leaf of the sage. Chop garlic and parsley together and divide the mixture among the 4 veal slices. Arrange the shaved truffles on top. (Use more truffles if you wish.) Add the remaining veal slices, floured sides up. Press the edges together with a knife handle. Spoon more of the butter over. Reserve 1 tablespoon of the butter; place the rest in a skillet and heat. Add the little bundles and saute for 5 minutes, until brown. Turn, cook for 3 minutes longer, and baste. Pour the wine over the veal, shake the skillet, baste again, cover, and cook for 5 minutes. Dice the remaining slices of prosciutto. Place peas in a small pan and heat. Drain. Add diced prosciutto and the reserved tablespoon of butter. Season with salt and pepper to taste. Heat for a few minutes. Arrange saltimbocca on warm plates, spoon all of the sauce over, and serve with the peas. Drink the rest of the Frascati. *NOTE: If using dried sage, soak it in warm water for a few minutes and press dry before using. For this dish do not use ground sage. This recipe is from "LEONE'S ITALIAN COOKBOOK."

Cooks Comments and Tips

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