from one generation to the next
Veal cooked with prosciutto, sage and white wine is an Italian classic which makes an appearance at our dinner table annually when veal is reasonably priced and the sage bush has fresh young growth on its tips.
I learned the benefits of folding the escalope to encase the prosciutto and sage years ago. Aside from keeping the ingredients contained making the saltimbocca easier to handle, the doubled slice of lean veal is far less prone to drying out.
Australian legislation does not allow for calves to be cruelly confined in crates. Our veal is pale pink in colour and sourced from local dairy herds’ unwanted young males, colloquially known as bobby veal.
I served crisp roasted potatoes, baked mushrooms and tomato quarters with garlicky sautéed spinach for greens making our delicious Saltimbocca a feast.
4 veal escalopes
2 slices prosciutto, halved
6 sage leaves
1/4 cup plain flour ( I used rice flour)
2 tablespoons of olive oil
1 clove garlic, finely chopped
Sea salt and freshly ground pepper
1 tablespoon finely chopped parsley
2 tablespoons stock
125 ml white wine
Lay the veal out flat on a board. Cover it with plastic wrap and pound to an even thickness with a meat mallet. If the escalopes very big cut them into manageable pieces. (I halved mine)
Lay a piece of prosciutto and a sage leaf on half of each piece of veal, then fold the meat over to enclose. Give each parcel a tap with the mallet to seal.
Toss the saltimbocca in flour.
Gently heat the oil and butter, add the veal and lightly brown. Sprinkle with salt, pepper, parsley and garlic then flip and brown the other side.
Add the stock and white wine, bring to the boil then simmer for a few minutes.
Transfer the meat to a serving platter, reduce the sauce further if necessary then spoon over the meat.