Saltimbocca alla romana
When it comes to saltimbocca, Fidget is top dog. You might almost think that these little delicacies literally jump in his mouth – as, of course, the name suggests they would.
Easy to make, delicious to eat, for each person you will need: a thin slice of veal (or beef, but make sure it’s really thin and tender), a slice of Parma ham, 20g butter, 3 or 4 sage leaves, ½ glass of white wine.
Beat the veal with a mallet or a rolling pin until it is very thin, cover with Parma ham and – depending on size – distribute 2 or 3 of the sage leaves. Fix each to the veal/ham with a cocktail stick and cut in mini-portions.
Gently melt the butter in a pan and cook the saltimbocca (a couple of minutes each side), add any remaining sage leaves for flavour then the white wine and cook for a little longer to evaporate the alcohol.
Season, serve and eat quickly. They are so delicious that they do really jump in your mouth – just remember to remove the cocktail stick! And yes Fidget, if there was an award for saltimbocca stars, you would certainly win it!