Veal with prosciutto & sage
(Literally translates to "jump in the mouth")
The full name of this dish is called Saltimbocca alla Romana (pronounced sal-teem-boh-kah). As you can see by the name this recipe actually comes from Rome, which is not in Friuli but in Lazio. But the reason we chose to pair this dish with our Friulano, is because it incorporates one important ingredient: prosciutto. Friuli is famous for its Prosciutto di San Daniele, which it's been making for centuries. We wanted to pair one of the classic wines with one of the main food products of the area. As the saying goes, "what grows together, goes together." And it couldn't be more true. The acidity of the wine cuts through the fattiness, and the flavors balance each other beautifully.
Total time: 20 minutes
Prep time: 10 minutes
Cooking time: 10 minutes
What you'll need:
3 Tbsp Butter
1 Packet of thin slices of beef (or veal)
1 Packet of prosciutto
Sage (10-15 leaves)
1/2 Cup of cooking white wine
Pinch of salt
Pinch of pepper
1. Place the slices of meat on a cutting board and cut off any excess nerves or fat from the meat.
Then pound the slices of meat until they are very thin.
2. If need be, cut the meat into smaller pieces so they are about 2x4 in strips.
3. Place over each piece of meat, a piece of prosciutto (about 1/2 a strip of prosciutto), and onto of that a leaf of sage.
4. Use a toothpick to hold it together by poking from the bottom of the meat up and through and weaving back down (as you can see in the picture above).
5. Once you've assembled all your pieces put on a place and set aside.
6. Melt the butter in a pan then add the saltimbocca and cook for couple minutes per side.
7. Add the white wine and let it evaporate at higher stove power.
8. Season it with salt and black pepper at your pleasure.
9. Serve on a plate, topping with some of the cooking sauce from the pan.
10. Choose a side dish as you like, such as caprese salad, and buon appetito!