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Saltimbocca alla romana with mock potato pie mix the vegetables




For saltimbocca:

Farsi prepare the butcher slices of veal and cut small for little thicker than those used for carpaccio, place a slice on each slice of ham, two leaves of sage and stop it with a toothpick. Pass the rolls in flour. In a frying pan, defrost the butter and cook the meat quickly on both sides with a little blending of white wine. Serve immediately.


For the sham potato pie:

Slice the potatoes very thin. In a hot pan put extra virgin olive oil, a clove of garlic, potatoes, a few leaves of sage and a whole sprig of rosemary. Sautee the potatoes until cooked, season with salt and arrange the slices on each other giving the shape of a pie.