SERVES 4
 
This is a classic Italian recipe for Veal. There are variations but the main ingredients of
Veal, Sage and Ham give the dish it's very distinctive taste. The name, translated from Italian means 'Jump in the mouth'. You know why when you eat it.

We have tried this dish recently in Verona, Italy, and the sauce was little more than olive oil, which was ok, but we much prefer this version cooked with butter. Quite often the Veal is served flat, but our own preference is to roll it.

You can of course jazz it up a little by putting mushrooms and other things in the sauce, but please try it the simple way first.
 

INGREDIENTS
 

 

1 lb (450 g) Veal
16 Thin Slices of Parma Ham
16 Fresh Sage Leaves
2 oz (56 g) Unsalted Butter
1 Wineglass Marsala
16 Cocktail Sticks
1 Wooden Carpenters Mallet

 

PREPARATION
 
This is not something to be attempted if you have a hangover, as there is a lot of banging with the mallet, and you also have to fiddle around skewering things with cocktail sticks.

First of all, we have to flatten the veal as thinly as possible. Place the Veal on a large chopping board, cover it with cling film and bash it with the mallet.

Cut the veal into strips about 4 inches wide (about the length of a cocktail stick)

Onto each strip, place a Sage leaf, and on top of the sage leaf, place a slice of Parma Ham, which should be about the same size as the Veal if possible.

Roll the Veal into a tube shape, and secure with a cocktail stick.

Now melt the butter in a large frying pan, and gently brown the veal on all sides.

Pour in the glass of Marsala, put a lid on the frying pan and cook gently, about 10 - 15 minutes.

Season with a little salt and black pepper and serve.