Translated: jump in the mouth. A roman delicacy, consisting of veal, prosciutto and sage.
500g flank of veal
100g Prosciutto (San Daniele)
3-4 sage branches
butter, white wine
Ask the butcher to cut the flanks into 8 thin escalopes. Pat them dry, then bash them out in between clingfilm. Remove the clingfilm and season with pepper.
Put a piece of prosciutto and a sage leave on every escalope and furl, then cover the outside again with a piece of prosciutto.
Heat butter in a pan and fry escalopes on all sides for 1-2 minutes.
Put them aside and keep them warm.
Pour white wine into pan and some butter and let it boil down. Season with salt and pepper and cover the escalopes with the sauce from the pan.
The saltimbocca goes well with potato gratin and spinach.