"TammyM" > schrieb im Newsbeitrag
...
> Christine Dabney wrote:
> <snip>
>> Thanks Michael,
>>
>> I get so frustrated in most restaurants here in the US that have
>> supposedly have Saltimboca. I first had it back in the Washington DC
>> area, and it was very simple, with no cheese. Most everywhere here
>> in the US that has it on their menus, has that version with the
>> cheese, and some weird sauce.
>>
>> I like the simplest version the best..with just veal, sage,
>> prosciutto, and whatever is used to deglaze the pan. And it is
>> flat....
>
> Many MANY MANY MANY years ago, there was a restaurant here in Sac called
> "The Bull Market" (I know, I know....) So long ago, I went there with my
> ex-husband when he was my husband, and we've been divorced for 20 years.
> This restaurant had veal saltimbocca properly prepared and it was divine,
> prepared just as you and Michael describe. I haven't had the dish even
> remotely as wonderful since. Then again, I've not (YET!) been to Italy.
>
> TammyM

Oh, it's easy enough to prepare; I shudder at the thought of completely
destroying the taste of veal by grilling it after frying it and clobber it
with cheese.
Here's the recipe for you two.

Saltimbocca alla romana (serves 4)

8 thin veal escalopes (500 grams)
8 slices of prosciutto di Parma (cut as thin as possible)
8 sage leaves
3 - 4 tblsp. butter
1/8 l dry white wine
salt, pepper

Flatten the escalopes with the flat side of the meat hammer.
Place one sage leaf and one slice of prosciutto on each escalope.
Fix with a wooden toothpick.
Put 2 tblsp. butter in a pan and fry the escalopes for 2 - 3 minutes
per side. Salt and pepper them lightly, then put them in a covered dish
and keep them warm.
Deglace the pan with the white wine. Bring to a boil, stir in the rest of
the butter with a whisk. Season with salt and pepper. Put the escalopes
back into the pan to heat them. Serve.

Cheers,

Michael Kuettner