Saltimbocca alla Romana

Take an escalope, season it with salt and freshly ground black pepper, then lay a sage leaf on top of it and a slice of prosciutto on top of that. Fix the sage and prosciutto to the escalope with a wooden toothpick. Repeat this process with each of the escalopes, then dust each one in flour.

Melt the butter in a heavy-based frying pan and, when foaming, add the meat. Fry for 2 minutes on each side, add the marsala or wine, and simmer for 10-15 minutes.

Serve with fried potatoes and green salad.