Saltimbocca Alla Genovese
Submitted by jgbwv
Italian saltimbocca: thin veal scallops layered with sage and prosciutto, rolled, browned in butter, and braised in a quick Marsala pan sauce. The name means jumps in the mouth, and it earns it.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
45 minSaltimbocca means jumps in the mouth, and this classic Italian dish lives up to it. Thin veal scallops are layered with fragrant sage and salty prosciutto, then rolled into little bundles and braised in a Marsala pan sauce.
Keep the veal thin and even so it cooks quickly and rolls neatly. Layer the sage and prosciutto on top, roll each one up tight, and secure it with a toothpick or kitchen thread so it holds together in the pan.
A light dusting of flour helps the rolls brown and gently thickens the sauce. Brown them in butter, then add Marsala and beef stock and braise just until tender, shaking the pan so they don’t stick.
Don’t overcook; veal goes from tender to tough fast. Pull the rolls while juicy, reduce the Marsala to a glossy sauce, and spoon it over. Serve immediately and very hot, with a green salad.
Chef Tips
- Pound the veal thin and even so it cooks fast and rolls cleanly.
- Secure each roll with a toothpick or thread so it holds together while cooking.
- Don’t brown the butter; melt it gently so it stays clean for searing.
- Don’t overcook the veal; it toughens quickly, so pull the rolls while still tender.
Variations
- Use chicken or turkey cutlets in place of veal.
- Add a thin slice of provolone or fontina inside the roll before securing.
- Finish the sauce with a splash of cream for a richer version.
Ingredients
Directions
Trim the veal scallops so that they are approximately all the same size.
Sprinkle a little salt and pepper on each slice of meat.
Place 2 or more leaves of fresh or dried sage on each veal slice, or sprinkle about a scant ¼ teaspoon ground sage on each.
Cut prosciutto to the same size as veal slices.
Top each veal slice with a prosciutto slice.
Roll up and secure with toothpicks or tie with kitchen thread.
Coat each veal roll lightly with flour, shaking off excess flour.
Divide butter between 2 large frying pans; heat it without browning.
Over medium heat, cook veal rolls about 5 minutes, or until golden brown on all sides.
Reduce heat and add ½ cup marsala and ¼ cup beef bouillon to each frying pan.
Cover frying pans and cook for 5 to 10 minutes longer; cooking time depends on the size and thickness of the rolls.
Shake the pans frequently to prevent sticking.
If necessary, add a little more beef bouillon; there should be 1 to 2 tablespoons sauce for each veal bird.
Transfer the cooked veal birds to a heated serving dish and spoon the sauce over them.
Serve immediately and very hot with a tossed green salad.
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