It’s name literally meaning “jump in the mouth,” saltimbocca is a simple variation on veal scaloppini that hails from Rome.
But Mother Teresa takes it a step further by adding mushrooms and provolone cheese to the recipe,
rolling the veal around the stuffing, and finishing by cooking the veal in her delicious Marinara sauce.
10 to 12 ounces of veal.
[“Veal cutlets should be cut from the top round. It should be cut against the grain, not with the grain.”1]
Salt and freshly ground black pepper
5 ounces of Italian Prosciutto
¼ cup chopped fresh basil
¼ cup chopped Italian parsley
3 tablespoons fresh thyme (optional substitute for basil)
¼ pound provolone cheese, cut into strips
¼ cup olive oil
1 teaspoon chopped garlic (“It is important to stay light on the garlic” MT)
1 cup sliced mushrooms
½ cup Marsala wine (or a good Port)
1½ to 2 cups of Mother Teresa’s Marinara Sauce
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