- 8 veal slices
- 8 slices of Prosciutto Crudo
- 8 sage leaves
- 340gr of our Carciofi alla Romana
- 50gr butter
- White wine
Lay prosciutto crudo on top of the veal slices with a sage leaf and secure with a toothpick.
Melt in a pan the butter and when it starts sizzling cook the saltimbocca on the side of the meat for a couple of minutes.
Douse with wine, turn the saltimbocca on the other side and cook for a minute. Add salt and remove from the pan.
In the same pan add ½ glass of hot water, bring to a boil and let the sauce reduce.
Cut the roman artichokes.
Serve the saltimbocca with a spoon of sauce and add Carciofi alla Romana for the perfect side dish.