1 pkg Rouladen beef or thin veal
1 block of Pecorino cheese or goat cheese
Prosciutto - 2 slices for each saltimbocca roll you'll be making (always good to have extra for snacking)
1 package of sage leaves
1 to 2 Tbsp of Rosemary Olive Oil or Thyme Olive Oil or Extra Virgin Olive Oil
1/2 Cup good white wine, Italian Pinot Grigio works well
Fresh Cracked Black Pepper, to your taste
1. If using veal, don't worry about tenderizing. If using thin slices of beef, tenderize and flatten out a little more.
2. Lay out the beef filets, and layer two slices of prosciutto on top of big filets, and rip the prosciutto into smaller pieces for smaller filets.
3. For each filet, lay a line of single sage leaves from one end to the other.
4. Cut the cheese (HA!) into 1/4-inch pieces, wide enough for the width of each saltimbocca (Go with the wider end for more cheese!). Place on one end of the filet, and roll the filet tight.
5. Cinch the rolls with butcher's twine. You don't want them to come apart in the pan.
6. Sprinkle each roll with pepper, to your taste.
7. Heat a skillet with 1 to 2 Tbsp of Rosemary Olive Oil, place each roll in the pan. Brown each side of the roll. Cook for 20-25 minutes, depending on the size of the rolls. You may have to move them around the pan for an even cook.
8. Deglaze the pan with white wine, letting it simmer into a nice sauce for 2 mins on low heat.
9. Place saltimbocca in a dish, and pour the white wine sauce on and around them. SERVE AND ENJOY!