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Salti in Boca alla Romano Recipe

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This recipe for Salti in Boca alla Romano, by , is from DeCori & Navarra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Josephine Navarra (DeCori's Daughter)
Category:
Category:
Ingredients:  
Ingredients:  
12 slices of veal, about 4" x 6"

12 slices of prosciutto

12 fresh sage leaves

1½ c. white wine

fresh ground pepper
Directions:
Directions:
Pound veal thin, put sage and proscuitto in each slice, roll up, and secure with toothpicks. Dust with flour. Fry them fast so they will brown. Do not over cook them. Take out of frying pan, and add wine to drippings. Cook for a minute or two and pour over meat.

*Ambrose's niece, Rita, gave me this; it is very good.*

**I used turkey breast to make them and they were great. Veal is too expensive.**

 

 

 

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