Why should saltinbocca just come in regular size? They’re soooo good. You’ll want to be able to eat them at any time. So here it is 😉 small sized saltinbocca, that jump in your mouth in a bite or two. Very quick to make, and very easy as well.
- cured bacon
- fresh sage leaves
- olive oil
- cut the veal in to bitesize chuncks, lay two strips of bacon on a cutting board and put the veal piece on top;
- add a small piece of fresh sage, some salt&pepper and roll the bacon around the meat pressing the two ends together;
- put them in a hot pan with a little bit of olive oil, the two ends pressed together side down and cook until ready and serve with toothpicks.