Saltimbocca Alla Norcina

Preparation:

Preparation: Lightly beat the veal slices and season them with pepper and a little salt. Spread a sage leaf and a slice of raw ham on top of it, rolling them up and fixing them with a toothpick. Brown them in a pan with oil, butter and a crushed clove of garlic, which you will remove before it browns. When the saltimbocca are well browned, sprinkle with the vin santo and let it evaporate. Then complete the cooking in 15-20 minutes, adding, if necessary, a spoonful of water or hot broth.