Saltinbocca...a mouth watering dish! This recipe is featured on our Rome Cookery Holidays. If you have any queries regarding our Cookery Course in Rome, where our villa, Villa Roma, overlooks Lake Bracciano, please don't hesitate to get in contact with us, or you can also order our 2009 Brochure online.

Ingredients
- Thinly sliced veal, enough for 2 portions per person (1 slice = 2 portions)
- Thinly sliced Prosciutto (one slice = 2 portions)
- Fresh Sage Leaves
- Salt and Pepper
- Butter for frying
- A good measure of White Wine

Instructions

• Lay half a slice of veal on a flat surface and salt and pepper lightly
• Layer on a portion of prosciutto and then add one sage leaf
• Roll up into a sausage shape and secure with a cocktail stick
• Heat the butter in a frying pan and add the saltinbocca
• Fry gently until browned all over
• Add the wine and cover
• Cook for 20 minutes and serve on a warm plate

Further information about Flavours Cooking Holidays in Rome, can be found at: www.flavoursholidays.co.uk/rome-region