Jun 29, 2023
Chicken saltimbocca
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Chicken saltimbocca
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Wild Garlic Saltimbocca (Vegan)
Saltimbocca is an Italian classic and means „jumps in the mouth“. This dish is originally from Rome and therefore is also known by the name saltimbocca alla romana. For the original recipe thin veal cutlets are topped with prosciutto and sage, fried and deglazed with white wine. We stay true to the dishes’ principles but of course had to exchange some ingredients for our vegan version. So instead of prosciutto we used smoked tofu to top the plant based cutlets. As we are in the middle of the wild garlic season, we also exchanged the sage by wild garlic. This resulted in a tasty wild garlic saltimbocca, which is a welcome change if you don’t want to make pesto from your wild garlic.
Veal Saltimbocca
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BAKED CHICKEN SALTIMBOCCA
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Saltimbocca Bbq Bueno. Mais um prato incrível que entra para nosso repertório. O saltimbocca é um prato da cozinha tradicional italiana. São características italianas a aromatização com sálvia e a fritura em óleos. Os saltimbocca são escalopes de vitela envolvidos em farinha, folhas de sálvia e presunto que são fritos em óleo bem quente. É claro que o nosso Saltimbocca é levemente defumado, ganhando ainda mais sabor. Já conhecia esse prato? Comenta aí. . . . #churrasqueira #2021 #food #comida #churrasco #grelha #meat #steak #bbq #sucesso #brasil #bbqbueno #grill #food #instafood #smokedmeat #churras #prosperidade #anonovo #saltimbocca #defumado (em Caxias do Sul) https://www.instagram.com/p/CWT1Y4OFxBs/?utm_medium=tumblr
Saltimbocca
Since we’re not likely to return to Italy this year, we’re visiting it vicariously, thorugh Rodrigo de Souza and Hayley Ruthledge’s Venitian peregrinations in the third series of Mozart in the Jungle, and through food, obviously. When I found beautiful veal escalopes at the store, and knew I still had some sage from Carmelle’s garden, I knew I would make Satlimbocca. It is an easy recipe, and the result is an elegant and flavourful dish! Happy Tuesday!
Ingredients (serves 2):
2 (150-gram/5.30-ounce) veal escalopes
1/2 teaspoon freshly cracked black pepper
6 fresh sage leaves
4 slices prosciutto
1 tablespoon unsalted butter
1 tablespoon olive oil
1/4 cup good quality Marsala
1 tablespoon unsalted butter
Place veal escalopes on a cutting board, spread apart. Cover with cling film, and bash with a rolling pin to flatten. Season with black pepper (you shan’t need salt as prosciutto is already very salty.)
Place two sage leaves onto each of the veal escalopes, and wrap each neatly with two slices of prosciutto.
Melt butter with olive oil in a medium frying pan over medium-high heat. Once the butter is foaming, add wrapped veal escalopes, seam-side down and cook, about 2 to 3 minutes on each side, until golden brown. Transfer to a plate and cover with foil. Set aside.
Return pan over the heat, and deglaze with Marsala, scraping off the bottom and sides of the pan with a wooden spoon. Add butter, and simmer, until sauce thickens slightly and becomes glossy. Return Saltimbocca to the pan, and cook, one minute more.
Serve Saltimbocca hot, topped with fresh sage, with its Marsala sauce and Parmesan Polenta. It pairs well with a light chilled rosé or Pinot Grigio.
Pork saltimbocca with peas