Prepping

Today was one of those days in which I felt inspired to cook a favourite recipe most of all because I have sourced the best ingredients.
A stroll on a favourite west end road.

Saltinbocca alla romana (Veal escalopes roman style) recipe:
?veal escalopes
?Parma ham
?sage leaves
?knob of butter /drizzle of olive oil
?dry white wine
?salt/black pepper
Place the veal escalopes between two pieces of cling film and bash with a meat hammer (anti stress therapy).
Remove the cling film, lay a slice of Parma ham followed by a sage leaf on top of each piece of veal and secure with a cocktail stick.
Heat the butter/oil in a frying pan over a medium heat. Add the veal (parma ham and sage side first) and fry for 1-2 minutes than turn and cook other 2 minutes or until golden-brown.
Pour in the white wine. Let it bubble for a minute, add a pinch of black pepper/salt and serve.


Fog and cold today.