On Fri, 18 Sep 2009 10:38:49 GMT, "ViLco" > wrote:

>Michael Kuettner wrote:
>
>> That's not Saltimbocca alla Romana.
>> (a) forget the cheese
>> (b) use very thin slices of prosciutto (di Parma)
>> (c) forget the flour.
>> (d) remove the veal and keep it warm _before_ you deglace with wine
>> (e) no, don't evaporate the wine
>> (f) veal under the grill _after_ it has been browned ?
>
>And (g): do not roll nor ply the escalopes, they should be flat like this:
>
>http://www.ircfiles.com/misya2/2008/...allaromana.JPG

Wow, that's really easy! Thanks! Do you have any idea why we have
those fussy little rolls in the US? I like the rolls, but I've only
made them once.

--
I love cooking with wine.
Sometimes I even put it in the food.