I made a dish last night that I haven’t made in quite awhile, Saltimbocca. Saltimbocca translates to leap in the mouth. Traditionally made with veal or chicken this is my take on it. Most of my cooking takes into consideration that selection is pretty limited up here (or most places I’ve been). I mean I love watching cooking shows but for the most part they are a little unreal for me… "now take your lemon grass and kafir lime and add it to the Roughy. Make sure when you’re at the fish mongers that you find a nice fresh one…." and on and on. Some days I’m lucky to find hot dogs here, er make that unlucky.
Pound some boneless chicken breasts between sheets of waxed paper. I use a rolling pin to pound them with, and I rarely get them as thin as I should. You probably should get them to at least a quarter inch thin. On top of each breast put a slice of ham (traditionally this is made with prosicutto, right.), on top of the ham put a mild cheese (I used mozeralla) and chopped fresh tomato and sprinkle the whole thing with sage. Roll it all up. Dip the roll in melted butter and roll it in a breading made of fine bread crumbs, fresh or dried parsley (usually dried for me), parmesan (again, as much as I’d like to use fresh parmesan it just isn’t happening), and a little salt and pepper. Bake in a shallow dish for about 45 minutes at 350.
I served it with a side of rotini tossed with olive oil and roast red peppers and garlic. Veggies of course, just cooked so they are still crisp, in this case carrots and snow peas, i’d add a couple of dashes of sesame oil but Leah doesn’t like it.
Enjoy.
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3 responses
Mmmmmmmm, sounds wonderful. I’ll be right over…
That does sound very yummy, Clare. I’m going to have to try making it here. We watch those cooking shows too. They really inspire our cooking.
Sounds delightful to me. I need to push myself away from the table a bit more often though.