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Old 10-16-2005, 08:24 AM   #1
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Join Date: Aug 2004
Location: USA, Oklahoma
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Veal Rolls Roman Style

We do something similar to this at my job. It smells wonderful. I'm going to have to try this sometime.

Saltimbocca alla Romana
Veal Rolls Roman Style
Yields: 6 servings

1 # boneless veal round steak, ” thick
t dried sage leaves, crushed
t pepper
6 thin slices prosciutto or fully cooked smoked or boiled ham
2 T butter or margarine
1 T olive or vegetable oil
2 T all-purpose flour
c Marsala or other dry white wine
c water
t salt (optional)

Trim excess fat from veal; pound veal until 1/8” thick. Sprinkle one side of veal with sage and pepper; cut into 6 pieces, 4 or 5” square. Place ham slice on seasoned side of each piece veal. Roll up; secure with wooden picks.
Heat butter and oil in 10” skillet until hot. Cook veal rolls over high heat until brown, 5 to 10 minutes. Remove from heat. Place rolls in single layer in ungreased 10 x 6” baking dish.
Stir flour into drippings in skillet; stir in wine, water and salt, if desired. Heat to boiling; pour over rolls. Cover and bake at 325F until tender, 35 minutes. Garnish with parsley if desired.

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