Isn’t everything better with an egg? Most things, anyway. An egg is an instant easy sauce. That rich yolk, which must be runny, and a variety of things to go with it, some of which must be crisp and dippable. And a runny egg yolk is the perfect thing to have with some lovely saltimbocca.
One of the farmers at my local farmers market sells terrific meat. The prices are excellent, the minced meats have plenty of fat (and therefore lots of flavour and moisture) and there are always interesting cuts. He also always has veal, minced and in thin escalopes. Saltimbocca alla Romana had been on my mind, and when reminded of it via an instagram post from the wonderful Rachel Roddy, I decided that it had to be done. Continue reading