SALTIMBOCCA ALLA ROMANA
Preparation time: 20 minutes , Recipe for: 4 persons , Complexity : 
Main Course
MAIN INGREDIENTS : Veal , Ham
INGREDIENTS
8 slices (approx. 400 g)
veal fillet
4 tablespoons flour
100 g cured ham
8 small sage leaves
30 g butter
3 tablespoons
extra virgin olive oil
salt
ground black pepper
1/2 glass dry white wine
METHOD
Remove any remaining fat from the sliced meat, then beat the slices and dust with flour. Top of each piece of meat with half a slice of ham, then finish with a sage leaf. Secure using a cocktail stick.
Heat the butter and oil in a large frying pan, then add the slices (with the ham facing downwards). Brown both sides over a high heat, season slightly with salt (not too much: the ham is already quite salty), pour over the white wine and cook for a further 5-6 minutes.
Serve the saltimbocca hot, accompanied with vegetables (spinach, etc…) sautéed in butter.