Saltimbocca Recipe
- 1 1/4 pounds boneless thin veal slices cut from the leg, or thinly sliced veal cutlets
- 1 tablespoon Filippo Berio Olive Oil
- 1 clove garlic, cut in half
- 4 (1/2 ounce) slices prosciutto, cut into halves
- 8 leaves fresh sage
- 1/2 cup beef broth
- 5 tablespoons Marsala wine or medium sherry
- 1/4 cup half-and-half
- Freshly ground black pepper
- Pound veal between 2 pieces waxed paper with flat side of meat mallet or rolling pin until very thin. Cut each piece in half to make 8 small pieces.
- In large skillet, heat olive oil with garlic over medium heat until hot. Add veal; cook until brown, turning occasionally. Top each piece with slice of prosciutto and sage leaf. Add beef broth and Marsala. Cover; reduce heat to low and simmer 5 minutes or until veal is cooked through and tender. Transfer veal to warm serving platter; keep warm.
- Add half-and-half to mixture in skillet; simmer 5 to 8 minutes, stirring occasionally, until liquid is reduced and thickened, scraping bottom of skillet to loosen browned bits. Remove garlic. Spoon sauce over veal. Season to taste with pepper.
