Saltimbocca with Mashed Potatoes

Ingredients

4 small, very thin veal scaloppini
4 thin slices of Emmenthal cheese
4 small, very thin slices of Parma ham (prosciutto)
4 large mashing potatoes
4 tbsp. butter
Sunflower oil
125-250 ml (1/2 to 1 cup) milk
Salt and pepper

Directions

Cook the potatoes in boiling water; drain them and put them through a food mill. Add the butter and enough milk to obtain the desired consistency. Taste and correct the seasoning.
Place a slice of cheese and ham on top of each piece of veal. Roll the scaloppini up like large cigars, holding them in place with a cocktail toothpick. Brown over medium heat in a skillet in a little oil for about 8 minutes. Turn occasionally, being careful the rolls don't dry out. Season lightly with salt, keeping in mind that the cheese and ham are already salty.
Serve the saltimbocca accompanied by the hot mashed potatoes.

Potato man

Pack the mashed potato into a ramekin or another small flat round dish;
turn it out onto the plate;
design a mouth with 1/3 of a thin cucumber slice; create the eyes and nose from some grilled red pepper or tomato.
You can even add some hair by sticking in a few celery leaves. Be creative!