saltimbocca alla romana

serves 4

Saltimbocca means something like ‘jump into the mouth’, presumably because these little bundles of meat, ham and sage are so irresistibly good. If you can get pink-fleshed veal that has been humanely raised, then use it; otherwise turkey breasts make a respectable stand-in.

The rolls can be made up in advance, but they should be cooked at the last minute as they do not benefit from being reheated. If you have temporarily stashed them away in the fridge, make sure that they are back at room temperature before they go into the pan.

8 turkey breasts or slices of veal
8 slices of Parma ham
8 sage leaves
25g (1oz) butter
100ml (4fl oz) Marsala
salt and freshly ground black pepper

Sandwich the slices of turkey breast or veal between two sheets of greaseproof paper and flatten them out, using a rolling pin, a bit of bashing is fine, but not too much as it can make the slices holey. It is simpler just to roll them out like pastry.

Lay a piece of Parma ham on each slice of turkey or veal, trimming it to fit. Grind over a little pepper. Perch a sage leaf in the centre, flip the sides in over the sage leaf, then roll up neatly and skewer each one in place with a wooden cocktail stick.

Brown the rolls in the butter, then pour in the Marsala and season with salt and pepper. Cover the pan and let them simmer for about 10 mins, until the turkey or veal is cooked through. Serve immediately with some of the sauce and garnished with a sage leaf.