Saltimbocca

Cook the potatoes in boiling water, drain, cool, cut into slices and season.

Put the escalopes on to a wooden board, cover with greaseproof paper and use a rolling pin to flatten into nicely thin slices. Season lightly on both sides with salt and pepper and coat one side with flour. With flour side down put two or three sage leaves on each escalope. Then cover each side with a ingle layer of prosciutto  Picture  .

Fry the potatoes and keep warm.

Put a couple of tablespoonfuls of olive oil in a large non-stick frying pan over a medium heat. Saute the escalopes flour side down for two to three minutes. Carefully turn and fry prosciuitto side down, carefully turn again and keep warm.

Pour two glasses of the Marsala into the frying pan over a high heat. Add two or three sage leaves and scrape the bottom of the pan with a wooden spoon. Reduce the wine by about three quarters and check if it needs any seasoning.

Put the escalopes and sauteed potatoes on to serving plates, spoon over the wine sauce excluding the added sage leaves and serve  Zoom  .