Saltimbocca Alla Romana

Experience an Italian delight with Saltimbocca alla Romana: tender veal slices wrapped in prosciutto and sage, pan-seared in Colli Siciliani olive oil and white wine. Each bite—a flavorful journey evoking the essence of Rome's culinary charm and Mediterranean richness.

Ingredients:

• 4 veal scallopini (thinly sliced veal)

• 8 slices prosciutto crudo (thinly sliced)

• 8 fresh sage leaves

• All-purpose flour for dredging

• Salt and pepper to taste

• Colli Siciliani extra virgin olive oil

• 1/2 cup dry white wine

• Toothpicks or kitchen twine (to secure the prosciutto and sage)

Instructions:

1. Place a sage leaf on top of each veal scallopini.

2. Wrap each sage-topped scallopini with a slice of prosciutto, securing it in place with a toothpick or kitchen twine.

3. Season the veal with salt and pepper.

4. Lightly dredge each veal piece in flour, shaking off any excess.

5. In a large skillet, heat Colli Siciliani extra virgin olive oil over medium-high heat.

6. Once the oil is hot, add the veal bundles to the skillet, prosciutto-side down.

7. Cook for about 2-3 minutes on each side until the veal is browned and the prosciutto is crisp.

8. Pour in the white wine, allowing it to deglaze the pan and infuse flavors.

9. Simmer for an additional 2 minutes to reduce the wine and cook off the alcohol.

10. Remove the veal bundles from the skillet and place them on a serving plate.

11. Optionally, pour the pan juices over the veal before serving.

12. Highlight the use of Colli Siciliani extra virgin olive oil, essential in creating the authentic flavors of this Roman dish, enhancing its richness and aroma.