SALTIMBOCCA ALL’UVA or VEAL WITH PROSCIUTTO DI PARMA, SAGE AND GRAPES


Saltimbocca is a typical roman dish but this recipe is slightly different from the traditional one. I do not usually like sweet food but the sweetness of the grapes is a nice contrast to the salty prosciutto and the sage. I found the recipe in an Italian food magazine called Sale & Pepe some time ago

SALTIMBOCCA ALL’UVA or VEAL WITH PROSCIUTTO DI PARMA, SAGE AND GRAPES
4 servings

12 small and thin slices of veal
6 slices of prosciutto di Parma
12 leaves of sage
15 grapes, blue or white does not matter as long as they are sweet.
Flour
Butter
Olive oil
Salt
Pepper

– Cut the prosciutto slices in two and fold each piece around a leaf of sage.
– Divide the grapes in two and de-seed them.
– Salt and pepper the veal and turn them quickly in flour. Put a sage-and-prosciutto parcel on top of each slice and secure them with a tooth pick.
– Put some butter and olive oil in a frying pan and place the veal in the pan with the upside down, i. e. fry the prosciutto side first. Fry the 3-4 minutes on medium heat, turning once. When ready you put the on a plate and keep them apart.
– Pour some water into the pan and stir it so that the meat juices blend. Add the grapes and let them fry for a couple of minutes so that they become soft but not soggy.
– When they are almost ready, you add the meat and let it get warm before you serve it..

L