Saltimbocca with ham
Instructions
Rinse the capers under running water.
Cover each with a piece of steak slice of ham.
Do fonderere butter in a pan and add capers and parsley half drained.
Join the scallops as non-overlapping tiles.
Simmer for 2 minutes then voltatele and blank after another couple of minutes.
Put them in a serving dish with the ham part facing up, put over the capers and keep them warm.
Pour the wine into the Pan, stir, let it shrink, add the parsley, mesciate, pour the sauce on the scallops, then serve.
Ingredients and dosing for 4 persons
- 320 g of thin cut veal scaloppine
- 40 g of cut thin ham
- 2 tablespoons of salted capers
- 1 tablespoon of chopped parsley
- 1/2 cup of white wine
- 10 g of butter