Saltimbocca alla romana

Serves 4
veal cutlets with sage , roman style
8  thin veal cutlets (about 1 pound )
8 thin slices of italian prosciutto ham
8 fully grown sage leaves
3 to 4 tablespoons of butter
1/2 cup of dry white wine
salt and freshly ground pepper
tenderize the veal with meat tenderizer
place 1 leaf of sage and prosciutto spear them together with toothpick
melt 2 tablespoons of butter in large frying pan ,
add the cutlets and pan fry for 2 to 3 min each side , lightly season with salt and pepper, remove from pan keep warm ,
dilute the pan juices with 1/2 cup of the dry white wine  at high temp and whisk together, quickly add the veal back to frying pan
and heat again ,
ready to serve mmmmmmmmmmmmmmmmmmmm
Jump into the mouth , the literal translation !!

best served with fresh white bread , and fresh picked peas OR MY POLENTA LASANGA

Simple and fast pasta and sauce ~

This sauce is my  ( QUICKIE ) , Yes that's what i call it , quick and damn good !!

Large can plum tomatoes
half a bunch fresh Italian parsley
3 cloves minced garlic
1 hot chili pepper ( optional )
2 tablespoons tomato paste
6 tablespoons olive oil
1 tablespoon butter
half cup Romano cheese ( or your favorite Italian cheese )

Heat large deep frying pan , add 4 tablespoons olive oil , add minced garlic,simmer for a few min till garlic is golden , add Italian parsley , add  chili pepper,  1 tablespoon of butter, let all this simmer on a low heat for about 5 to 7 min , this gets the flavour in the oil for you .

Add the full can of plumb tomatoes to the pan, stir them in real good and simmer covered for 30 min.
add 1 more tablespoon of olive oil ,
now add the cheese of choice , keep stirring until the cheese melts in ,dont let it get all clumpy