Sep 10, 2009
Cooking Coast to Coast- Saltimbocca!
I'm so excited to be participating in this month's bakespace "Cooking Coast to Coast". Since this is my first time, let me first explain how it works. A group of members in the bakespace forums get together and decide on a dish that each one will cook putting their own spin on it. Then you take a photo and share the recipe, and either do a blog posting or post the recipe in a bakespace forum thread. We have a pre-determined date and time so that we all post our blogs simutaneously. In addition, we add all the participant's links to their blogs so that our readers can take a "virtual tour" if you will, navigating from one blog to the next, so that you can easily view the pics, stories, and recipes from each member. Sounds cool huh?
So this month, we decided on "Saltimbocca", an Italian dish that literally translates into "jump in the mouth". Insinuating that the dish is so flavorful it jumps off of the plate into ones mouth. The original dish, although very flavorful, is very simple, consisting of veal, topped with fresh sage leaves and prosciutto, and usually consists of some sort of sauce. Other variations of the dish use chicken, pork or sometimes even fish in lieu of the veal. The sage and prosciutto can be rolled up into the meat, folded into, sandwiched between, or more traditionally, skewered on top.
Several of the members of our group have made the dish before, and therefore are putting their own spin on it. However, since this is my first time making (or tasting) the dish, and after sifting through several different recipes and variations, I decided to make the traditional Saltimbocca, using veal and a simple wine reduction sauce. In addition, since I'm no stranger to making a roulade, I decided to use the traditional method and skewer the ingredients.
Saltimbocca with a White Wine Reduction
6 pieces of Veal (1/4-1/8 inch cutlets or medallions)- (I used strips and I had 12 of them)
6 thin slices of Prosciutto (cut to same size as the veal)
6-12 fresh sage leaves (depends on the size of veal)
Drizzle of Olive oil
¾ C dry white wine
6 Tbsp salted butter, chilled
Lemon slices, Parsley, and Sage leaves for garnish
If using veal medallions, place veal between two pieces of plastic wrap and pound out into thin even pieces (about ¼ - 1/8 inch thick) using the smooth side of a mallet. Season one side of veal with salt and pepper, turn over. On each slice of veal place 1 or 2 sage leaves, then top with a thin slice of prosciutto and secure with a bamboo skewer.
Set a pan over medium heat and drizzle with olive oil. Place veal in skillet, veal side down first, and cook for 4 minutes. Turn over and cook for about 2-3 more minutes.
At this point, it was bugging me that they were curling up, so I went ahead and removed the skewers so I could get a more even caramelization. Worked out great, they still stayed in tact.
Remove them from the skillet and place on a dish and tent loosely to keep warm. Pour off any excess fat and immediately add wine, scraping the fond off of the pan. Heat to boiling until liquid has reduced to about 1/4 cup (about 8-10 minutes)
Turn to low heat and whisk in cold butter, one tablespoon at a time until all is incorporated. Season sauce with salt and pepper to taste. Drizzle over veal and garnish.
I must say, I thought the dish was amazing...as promised, it was packed full of flavor and I absolutely loved the fresh sage and the saltiness of the prosciutto. Although hubby did not particularly care for it (he's not a huge sage fan), one of my daughters Jess loved it as well. I served it with Tyler Florence's Mushroom Risotto. Which was equally awesome ;)
So now, for the exciting part, hop on your virtual jet and take our Saltimbocca International Tasting Tour. My friends all have wonderful recipes with tasty variations that are sure to get your mouth watering! On the map, you can choose a location on the left hand pane or you can click on a marker on the map. When the pic of the dish pops up, click on it and it will take you to that person's blog. Click on the map link below to get started!