"Margaret Suran" > ha scritto nel messaggio
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>
>
> 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 use raw ham (we call prosciutto crudo).
>
> 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?

Ohh, nooo. Sorry (my english) veal ! I don't want to look at the vocabulary
every moment, so I mistake|! Sorry!
I'm very happy that someone correct me and Iìm happy that you enjoyed my
recipe.
Let me know, Margaret!
Cheers
Pandora
>
> MS