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3 slices veal; 3 slices parma ham or bacon; 3-6 sage leaves; 2 tbsp olive oil; 10g butter; ⅓ cup dry white wine; salt, pepper, a pinch of sugar

Saltimbocca alla Romana

Beat the thin slices of veal between two sheets of baking paper with a meat hammer. Place a slice of bacon and a sage leaf on each piece of meat and secure them with a wooden stick. Fry the meat in the butter for 1 minute on each side on a medium-high heat. Place them on a warmed plate and set aside in a warm place. Pour the wine into the pan used to cook the meat and scrape any pieces from the bottom of the pan. Season and add a little sugar. Reduce the sauce until it thickens. Pour the sauce over the meat and serve immediately.

Салтимбокка алла романа (Saltimbocca alla Romana)

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Андрей (talerka).

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