Procedure

SALTIMBOCCA ROMAN STYLE WITH BRESAOLA DELLA VALTELLINA PGI

Pound the veal slices to make them thinner. You can also ask your butcher to do this. Divide the veal slices in half. On top of each veal slice lay one of Bresaola della Valtellina IGP Punta d’Anca Rigamonti and one sage leaf, secure with a cocktail stick. In a wide pan melt a large knob of butter, place the saltimbocca inside and cook turning them over after a few minutes. Pour the white wine on top and let it evaporate. Add salt and pepper to taste and serve.