Veal Saltimbocca — a choice meal in the usual sense of excellence with a whiff of rarity and exclusivity. But also a personal choice. Saltimbocca is on my "if it's on the menu I must order it" list — joining the ranks of squid-ink pasta, profiteroles and île flottante. If they make it, I will come.
You gotta love that so many Italian dishes' names spring from descriptive or fanciful phrases. Saltimbocca comes from "jumps in the mouth" and then there's Tiramisu ("pick me up"), Fra Diavolo ("brother devil"), and Sfogliatelle ("many leaves") to name a few. Plus all those pasta shapes: mustaches, twins, quills, butterflies… endless.
As far as I'm concerned, Veal Saltimbocca is the king of the scallopini family. Piccata, alla Marsala, and its northern cousin Wienerschnitzel are all fine and well. But nothing tops Saltimbocca.
In my kitchen these tender cutlets conceal a toothsome pocket redolent of sage, proscuitto and provolone, finished with a white wine and butter sauce. Some may claim Parmesan is more authentic — or omit the cheese altogether, which is sheer folly. Other variations call for a heartier slab of ham and you might even be led astray by open faced versions.
No matter, place you trust in Spectacularly Delicious. You will never regret it.
Fresh sage is essential, and this lovely variegated variety from my herb jardinière is a source of delight all summer long. Oddly, the deer eat everything except herbs, even parsley is safe. So I heavy up on as many herbs as I can.
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Veal Saltimbocca — an Italian classic, an original gourmet recipe. And a choice meal indeed.
CLICK HERE FOR VEAL SALTIMBOCCA RECIPE