Saltimbocca alla Romana

• 1 dozen sage leaf
• 2 veal cutlets
• 20 pole beans
• 300 grams pasta
• 100 ml dry white wine
• 1 1/2 tbsp butter
• 1 dash salt & pepper
• 1 dash sugar
• 4 slice Parma ham

1. Prepare the curlets first with salt and pepper.
2. Pin the ham and two sage leafs on the top side of the curlets with a toothpick
3. Cook thr beans al dente in salted water and rinse under cold water afterwards.
4. Wrap a slice of ham around a one half of the beans to form a bundle.
5. Roast the curlets and the bean bundles in a pan with butter.
6. A thin curlet should take about 1-2min on both sides.
7. Keep the beans and curlets warm in the oven at 80 C.
8. Take the used pan and add the wine.
9. Boil it away a bit and at more butter while stirring.
10. You should get a creamy Jus which is seasoned with salt, pepper and sugar (against acidity of the wine).

sage, veal cutlets, beans, pasta, white wine, butter, salt, sugar, ham

Taken from cookpad.com/us/recipes/335740-saltimbocca-alla-romana (may not work)