Saltimbocca Alla Genovese (from Liguria Area) Recipe

Ingredients

Directions

1. Trim the veal scallops so that they are approximately all the same size. (Save trimmings for sauces. ) Sprinkle a little salt and pepper on each slice of meat.
2. Place 2 or more leaves of fresh or dried sage on each veal slice, or sprinkle about a scant 1/4 teaspoon ground sage on each.
3. Cut prosciutto to the same size as veal slices.
4. Top each veal slice with a prosciutto slice.
5. Roll up and secure with toothpicks or tie with kitchen thread.
6. Coat each veal roll lightly with flour, shaking off excess flour.
7. Divide butter between 2 large frying pans; heat it without browning.
8. Over medium heat, cook veal rolls about 5 minutes, or until golden brown on all sides.
9. Reduce heat and add 1/2 cup marsala and 1/4 cup beef bouillon to each frying pan.
10. Cover frying pans and cook for 5 to 10 minutes longer; cooking time depends on the size and thickness of the rolls.
11. Shake the pans frequently to prevent sticking.
12. If necessary, add a little more beef bouillon; there should be 1 to 2 tablespoons sauce for each veal bird.
13. Transfer the cooked veal birds to a heated serving dish and spoon the sauce over them.
14. Serve immediately and very hot with a tossed green salad. 6 servings.