Saltimbocca alla sorrentina

Ingredients

• One small can (400g/14 oz canned tomatoes)
• A sprig of fresh parsley or a few fresh basil leaves
• Salt and pepper
• Olive oil
• 750 g 1-1/2 lbs veal scallops, or about 10 scallops
• Salt and pepper
• Flour
• Butter
• Olive oil
• White wine
• A small ball of mozzarella (about 100g (3-1/2 oz), cut into slices)
• One slice of prosciutto per veal scallop (about 100g (3-1/2 oz))
• White wine
• Olive oil

Instructions

1. 1

   Put the canned tomatoes, passed through a food mill, along with fresh parsley, salt and pepper, and a drizzle of olive oil, in a saucepan and let simmer for 10 minutes or so, until reduced but not too thick.

2. 2

   Trim off any fat or gristle from the veal scallops. Pat them dry, then lightly pound them with a meat pounder or the back of a skillet to flatten them out a little. Season them generously on both sides with salt and pepper.

3. 3

   Season the scallops on both sides with salt and pepper, then lightly dust them with flour. Then, over a lively flame, brown them lightly on both sides in a combination of butter and olive oil, working in batches if need be. As they brown, remove the scallops to a baking dish large enough to hold them all in one layer, which you will have greased with a bit of olive oil. Degrease the skillet with a good splash of white wine, and nap the veal scallops with the juices.

4. 4

   Lay a slice of prosciutto over each veal scallop, trimmed if need be to roughly fit the size of the scallop. Over the prosciutto lay a slice or two of the mozzarella. Then nap each scallop lightly with a spoonful or two of the tomato sauce. Drizzle a bit more white wine along the sides into the baking dish. The drizzle some olive oil over the scallops.

5. 5

   Bake the scallops in a very hot (260C/500F) oven for 5 minutes or so, just until the wine is bubbling and the cheese has completely melted. Serve your saltimbocca alla sorrentina hot from the baking dish, sprinkled if you like with a bit of fresh parsley for color.