Saltimbocca in the Roman Way


  • 8 slices veal
  • 8 sage leaves
  • 4 Prosciutto di Modena slices
  • 50 gr butter
  • 1/2 glass white wine
  • black pepper
  • salt


Top each slice meat with half a slice Prosciutto di Modena and a sage leaf. Roll the meat and fix with a toothpick.
Fry the butter in a pan, put the saltimbocca in it, salt them and brown them on all the sides with a vivid flame.

Wet the rolls with white wine and continue the cooking for other five minute.

The quantities indicated are enough for four people.