Prep. time: 15 minutes
Cooking time: About 30 minutes

1. Shell the peas; place in a saucepan and cook gently, covered, with 50 g (3 tbsp.) butter for 20 minutes; add the stock, salt and pepper; continue cooking until the peas are tender;
2. flatten the veal scallopini on waxed paper with a rolling pin; on each one place two sage leaves and a slice of prosciutto; fold in half and fasten with a wooden pick;
3. heat 50 g (3 tbsp.) butter in a skillet until foamy; sauté the scallopini, browning them well (1-2 minutes per side); remove and keep warm;
4. deglaze the pan with the marsala and broth from the peas, scraping up any browned bits from the bottom; add the tomato paste, cornstarch dissolved in a little cold water, salt and pepper; simmer for 7-8 minutes, stirring with a wooden spoon;
5. return the saltimbocca to the sauce just long enough to reheat;
6. serve with the peas and garnish each scallop with a sage leaf.