Recipe for Veal Saltimbocca with Prosciutto and Sage

Take the slices of veal and flatten them with a meat mallet. Season the veal slices with salt and pepper. Place a slice of cured ham and a leaf of sage on each veal slice.

Roll tightly and secure everything with a toothpick so that the preparation holds well during cooking. Heat a little butter and olive oil in a cast-iron skillet. Place the meat in the skillet and let it brown on both sides; add the white wine and let it cook until fully evaporated.

Prepare the red rice and the onion. Cook the rice as instructed on the package. Drain. Peel the garlic and crush it, and the onion. Peel the onion and cut it into thin slices. Heat the olive oil and butter in a large skillet.

Finally, add the onion slices. Let them sauté for 3 minutes. Add the garlic, salt, and pepper. Mix well. Then add the cooked red rice. Serve with the sage-wrapped meat accompanied by a glass of red wine.