(4 people)


  • 400 gr veal
  • 80 gr cured ham
  • 200 gr butter
  • 8 fresh sage’s leaves
  • ½ glass white wine
  • salt and pepper
  • Method:

  • prepare 6/8 veal slices thin enough, put a slice of ham, one sage’s leaf, salt and pepper on each slice of meat; then tick them with a toothpick
  • get the butter melt in a pan, when warm put the saltimbocca and let them cook medium heat for few minutes, add white wine let it evaporate
  • saltimbocca are ready when they become gold