Ingredients

Serves 4

Saltimbocca alla Romana
8 veal slices 
8 slices of prosciutto
8 sage leaves
¼ cup butter
Salt
Pepper
A few tbsp dry white wine

 

Risotto Milanese
1 clove garlic
2 shallots
2tbsp olive oil
200g ferron rice
1 tsp saffron
30ml white wine
1.5 litres chicken stock
100g bone marrow
25g butter
25g parmesan
Salt and pepper

 

 

Method

Saltimbocca alla Romana
Pound the veal slices until very thin.
Lay a slice of prosciutto and sage on each slice. 
Heat the butter in a pan and add the veal. Brown on both sides over a high heat adding salt and pepper and a few tablespoons of white wine. Let the wine evaporate by half . This forms the sauce. Serve with the juices.

 

Risotto Milanese
Finely dice the garlic and shallots.
In a pot, heat the olive oil and sauté the garlic and shallots without colour.
Add the ferron rice and the saffron.
Deglaze with white wine and chicken stock. Cook for 14 minutes, simmering on a medium to low heat.
Take off the heat and cover with a lid. Rest for 2 minutes. Finish with diced bone marrow, butter and parmesan. Season to taste.