Saltimbocca alla Romana

Thin veal cutlets wrapped in prosciutto and sage, pan-fried in butter and finished with a white wine glaze.

Ingredients

• 700g pancetta
• 300g fresh lasagna sheets
• 2 tbsp sliced leeks
• 1/2 tsp cracked black pepper
• 3 tbsp unsalted butter
• a generous handful of yellow onions
• a handful of fresh sage, chopped
• a generous spoonful of lemon zest
• 400ml whole milk

Instructions

1. 1

   Pat the fresh mozzarella dry, season generously with salt, pepper, and fennel seeds, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat unsalted butter in a wide pan or heavy pot over medium-high heat and sear the fresh mozzarella until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the sliced shallots and minced garlic over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the grated nutmeg and San Marzano tomatoes, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the fresh mozzarella to the pan, pour in the whole milk, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the fresh mozzarella is tender and cooked through, roughly 15 mins.

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