LUNCH BREAK SALTIMBOCCA AD INVOLTO

We are going to start doing light.

For races go to your butcher and then to the local grocer.

Here is the list:

4 small escalopes of veal (about 80 g each)

salt

mill pepper

8 leaves of sage

4 thin slices of parma ham

1 tablespoon of olive oil

1 tablespoon of butter

50 ml of wine

50 ml of veal stock

We'll start Italian by tapping our veal cutlets to flatten them with a rolling pin or a hammer. Salt and pepper.

Arrange on each escalope two sage leaves and a slice of ham, fold in half or roll with a wooden spit.

Then in a frying pan heat the oil and butter. During this time put water to boil, then throw pasta as accompaniment.

In the pan fry the cutlets 1 to 2 minutes per side. Book.

Deglaze the bottom with the wine and broth, salt and pepper.

Put the scallops back in the pan and cook them to perfection.

Once ready, prepare a pasta in a large dish next to your cutlets with some sage leaves.

And at the table !!!! With a small bottle of Gewurztraminer !!


Marie-Chantal de Verneuil for DayNewsWorld