Pandora wrote:
> This is a roman recipe: the italian name is "Saltimbocca alla romana". I
> hope you enjoy it. Sorry I've lost the photos.
>
> JUMP'N MOUTH
>
> Category: meat
> Nb persons: 6
>
> 1/2k veil - sliced
> 12 slices ham
> 12 leaves sage - fresh
> 1/2 cup all purpose flour
> 1 tbs ground pepper
> 1 tbs salt
> 1/2 cup olive oil
> 1 cup white wine - dry
>
> Cut the veil if the slices are too large. The right quantity for one person
> is 2 slices.
> Put over the slices of veil a slice of ham and ,over this, a slice of sage.
> Fix the slices with a toothpick and then flour them.
> Put the oil in a large frying pan and when is cool but not very hot, put
> inside the slices of meat prepared. Season with pepper and salt and let them
> brown speedly for some minutes. Then steam with the wine and cook 5-6
> minutes per sides. Serve with some of the frying sauce.
> This dish (very simple to do , but very good ) can be accompainied with
> green peas seasoned with little cubes of bacon or ham.
>

Pandora, this is a wonderful recipe and I will make it when the hot
weather is gone. Do you use boiled ham or prociutto for this dish?

I noticed that you use the word "veil" for this and other recipes. I
believe you mean "veal", or is "veil" something special in Italian
cooking that I am not familiar with?

MS