- 8 escalopes of veal (90 gm each)
- 8 slices of prosciutto
- 16 large sage leaves
- 50 gm butter
- 1 tbsp olive oil
- 300 ml dry Marsala or dry white wine
- 25 gm butter, chopped
- 1 clove garlic, thinly sliced
- 250 gm baby spinach leaves
- To serve: roasted rosemary potatoes
- 1Season veal escalopes to taste with sea salt and freshly ground black pepper. Trim prosciutto slices to size of escalopes, then place over escalopes to almost cover, and weave toothpicks through sage to secure.
- 2Heat butter and olive oil in a large frying pan and pan-fry escalopes (prosciutto-side down first), in batches, for 1 minute or until golden. Turn and cook for another 1 minute or until golden, then transfer escalopes to a plate, remove toothpicks and cover to keep warm. Add Marsala to pan and boil over high heat until reduced by half, then strain sauce through a fine sieve into a jug.
- 3Meanwhile, for sautéed spinach, place butter and garlic in a saucepan, stir over medium heat until butter melts and garlic is soft. Add washed but still-wet spinach leaves and stir over medium heat until just wilted. Add 1 tbsp of sauce and season to taste.
- 4Serve saltimbocca alla Romana with sautéed spinach and roasted rosemary potatoes to the side, and sauce drizzled over the dish.