Saltimbocca alla Romana

Saltimbocca alla Romana (veal scaloppini wrapped around prosciutto and a sage leaf, cooked in butter with a white wine deglaze), and butternut squash soup. Wine: Château Joanin Bécot Castillon Côtes de Bordeaux 2011.

I’m surprised I haven’t made saltimbocca before since I’ve been on blip—it is a household favorite. The wine is also a favorite, though this bottle is a touch off.