Founded in 1971 in Luxembourg by Italian workers and communist activists, the Circolo Culturale e Ricreativo Eugenio Curiel became an essential gathering place for the Italian community, fostering cultural exchange. This welcoming space, with its warm trattoria atmosphere, is now immortalised in La Fourchette à Gauche, a film by Donato Rotunno, produced by Tarantula. Discover the iconic Saltimbocca del Circolo, a dish full of history, to bring a taste of the Circolo’s spirit into your own home.
Ingredients
- 4 veal cutlets
- 4 to 6 slices of prosciutto crudo
- Sage leaves
- Butter
- Flour
- Dry white wine (Italian, if possible)
- Salt and pepper
Instructions
- Place the veal cutlets on a cutting board and pound them with a meat tenderiser until thin.
- Lay a slice of prosciutto on each cutlet, placing a sage leaf in the centre. Secure with a toothpick along the length of the cutlet.
- Dredge the veal cutlets in flour, ensuring an even coating on all sides.
- Melt the butter in a pan and cook the cutlets over medium heat for about 2 minutes on each side.
- Season with salt and pepper, pour in the white wine, and let it evaporate completely.
