Roman saltimbocca” (veal slices with ham and sage)
take two slices of veal per person. Sprinkle over some salt and place on each slice  a raw of ham and a sage leaf. Roll up the veal and close it with a toothpick.
take a large pan and put some olive oil in then make it warm and roast both sides of the veal, than put half glass of white wine and water (mixed) , cover the pan and cook for ten minutes over a live flame.
We suggest to serve this second course with a red merlot wine.Buon appetito!

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