In Italy, Saltimbocca is a dish that is traditionally made of the tenderest young veal with sage and prosciutto between two escalopes held together with tootpicks and cooked flat.
It is also often made into little birds by rolling up each escalope that is covered in the best proscuitto and fresh sage leaves. These are cooked in a delicious sauce of dry white wine and caramalised onion, flavoured with extra sage and a little rosemary. These are extremely easy to prepare and cook and I have chosen to make these.
Two or three of these little saltimbocca rolls make a delicious meal served with polenta or rice, potatoes or even with some buttered pasta.
The choice of the finest thin young veal escalopes, and the best prosciutto are important to this dish but other meat, like pork or chicken can be substituted as long as it is cut and then flattened to very thin slices. The cooking time of alternate meats may take a little longer to cook to tenderness.
Sage adds wonderful flavour to the veal.
Veal and Sage Saltimbocca Rolls
- Veal escalopes as required. If the slices are large when flattened just cut them in half
- Thin slices of Prosciutto, (I have used Proscuitto di San Daniele) enough to cover each piece of veal with one slice
- 1 small bunch of fresh sage leaves, washed, broken into small pieces. Reserve a few leaves to chop finely to use later
- 1 small sprig of fresh rosemary, finely chopped
- 1 small onion, finely chopped
- 1 cup of dry white wine
- Salt and freshly ground black pepper
- McCormicks ground sage
- 2 Tblsp Olive oil
- 1 small knob of butter
- Place each veal escalope between clingwrap and using the flat side of meat mallet flatten till thin
- Break some of the sage leaves into small pieces and finely chope three or four leaves depending on the size
- Take each escalope and place some of the broken sage leaves across them
- Sprinkle over lightly with ground sage
- Cover each escalope with a piece of Proscuitto
- Roll up the escalope and secure with toothpicks
- In a heavy based skillet, heat oil and knob of butter over a medium high heat
- When the butter foams brown the veal rolls and when browned well set aside on a dish and cover
- Add the finely chopped onions to the skillet and lower the heat and cook till well softened.
- Deglaze the skillet fonds and onion with the cup of dry white wine to release the flavour and cook for a few minutes
- Return the veal rolls to the skillet and scatter with the finely chopped sage and chopped rosemary leaves, seasoning well with salt and pepper and a little extra sprinkle of sage powder
- Lower the heat and gently simmer for a further 30 minutes, adding a little water if needed. The sauce should be reduced and thickened
- Carefully remove the the toothpicks and set aside covered for a few minutes and then serve the Veal Saltimbocca rolls with polenta, rice or potatoes and steamed green beans or your favourite vegetables