VEAL SALTIMBOCCA alla ROMANA Mother Teresa's Cooking Class, Serves 4

It’s name literally meaning “jump in the mouth,” saltimbocca is a simple variation on veal scaloppini that hails from Rome.
But Mother Teresa takes it a step further by adding mushrooms and provolone cheese to the recipe,
rolling the veal around the stuffing, and finishing by cooking the veal in her delicious Marinara Sauce .

10 to 12 ounces of veal.
[“Veal cutlets should be cut from the top round. It should be cut against the grain, not with the grain.”1]
Salt and freshly ground black pepper
5 ounces of Italian Prosciutto
¼ cup chopped fresh basil
¼ cup chopped Italian parsley
3 tablespoons fresh thyme (optional substitute for basil)
¼ pound provolone cheese, cut into strips
¼ cup olive oil
1 teaspoon chopped garlic (“It is important to stay light on the garlic” MT)
1 cup sliced mushrooms
½ cup Marsala wine (or a good Port)
1½ to 2 cups of Mother Teresa's Marinara Sauce


Saltimbocca Preparation: Gently pound the veal cutlets flat to about 1/4 inch thickness
between sheets of plastic wrap.



Season with black pepper.
Place a thin strip of Prosciutto on top of a cutlet, sprinkle with the chopped parsley
and basil (or thyme), then top with a strip of provolone cheese.
Roll veal cutlets into miniature logs



and secure with a couple of toothpicks.



Repeat for all of the cutlets.
Heat the olive oil in a large skillet over high heat, then add the cutlets to brown.
(“Remember that the veal is thin, so take care not to over cook.” MT).



Remove the logs to a plate and cover with foil.
Add the garlic and mushrooms to the pan and sauté well.
Add a pinch of salt and black pepper to taste.
Return the veal logs to the pan, add the wine and Mother Teresa's Marinara Sauce,
and sauté well for a couple minutes.
Transfer to a serving platter, garnish with parsley and basil sprigs, and serve.
Salute!
Side Dish: Mother Teresa suggests Arborio risotto.

Wine Suggestion: This rich and herbal dish calls for a comparably
robust red wine, such as a Tuscan Chianti (Sangiovese grape), or a Barolo
from Italy’s Piedmont region (Nebbiolo grape).
1 Italian Classics, by the editors of Cook’s Illustrated, Boston Common Press, page 295