Saltimbocca

For the veal, ask your butcher to cut escalopes as thin as possible. Say that you will be making saltimbocca - a good butcher will understand.

Lay the escalopes on a chopping board and cover with plastic film.

Hit the excalopes with something like a saucepan, for example, to flatten them even further.

Cover each escalope with a layer of raw cured ham (Italian if possible).

Do not add any salt, just pepper.

Lay sage leaves on top.

Roll up the escalopes.

Cur the rolls into bite-sized chunks...

...and secure with toothpicks (cocktail sticks) to stop them unrolling during cooking.

Prepare all the rolls like this.

See how the different veal-ham-sage layers give the saltimbocca real eye appeal.

Melt 30 g butter in 3 tablespoons olive oil in a frying pan on medium heat.

When this mixture is good and hot. add the saltimbocca and fry until browned all over.

When fried, transfer to a plate and remove the toothpicks. Cover with aluminium foil to keep hot.

Next, make the sauce by putting the frying pan back on high heat with 200 ml dry white wine.

Salt, pepper and leave to reduce until it thickens.

Pop the saltimbocca back in the pan briefly for a moment in the hot sauce.

Serve on a bed of pasta or plain white rice.