Saltimbocca Alla Romana

Tips: *Marsala wine is traditional. **At this point, meat rolls can be refrigerated no longer than 24 hours. When meat is refrigerated, use the round wooden picks--they are stronger

Ingredients

• 3 1/2 pounds veal or beef round steak, 1/2-inch thick
• 1/2 teaspoon dried sage leaves, crushed
• 1/2 teaspoon freshly ground black pepper
• 1/4 pound prosciutto, smoked ham or boiled ham, sliced paper thin
• 1/4 pound sliced Swiss cheese
• 1/4 cup butter or margarine
• 2 tablespoons olive oil or vegetable oil
• 3 tablespoons flour
• *3/4 cup dry white wine
• 1 1/2 cups water
• Parsley sprigs

Directions

1.Cut bone and fat from meat; pound meat until 1/8-inch thick. Rub 1 side of meat with sage and pepper. Cut meat into 12 to 16 pieces, 4 or 5 inches square. Divide ham and cheese onto seasoned sides of meat pieces. Roll up each carefully from 1 side; secure with wooden picks.

** 2. Heat butter and oil in large skillet; brown meat on all sides over high heat, 5 to 10 minutes. Remove from heat. Place meat (leave drippings in skillet) in baking dish, 13 x 9 x 2 inches. Arrange meat in single layer; set aside.

3. Heat oven to 325 degrees. Stir flour into drippings in skillet; stir in wine and water. Heat to boiling. Pour over meat rolls. Cover baking dish with aluminum foil. Bake until tender, veal 35 minutes, beef 70 to 75 minutes. Garnish with parsley. Meat rolls can also be served cold, sliced thinly.

Submitted 6/13/05.
Source: When You're Entertaining
Submitted By: Linda Wilson
lwilson@mail.heritage.com
Saltimbocca Alla Romana