{"id":11,"date":"2007-03-07T10:12:34","date_gmt":"2007-03-07T15:12:34","guid":{"rendered":"http:\/\/www.gourmetproject.ca\/?p=11"},"modified":"2007-10-29T16:16:38","modified_gmt":"2007-10-29T21:16:38","slug":"2-saltimbocca-p-456","status":"publish","type":"post","link":"http:\/\/www.gourmetproject.ca\/?p=11","title":{"rendered":"2. Saltimbocca p. 456"},"content":{"rendered":"\n<\/tr>\n<\/table>\n

The version in The Book is very similar to this one<\/a> with a slightly different ingredient list. I’ll give it to you here<\/p>\n

8 thin veal cutlets
\n1\/8 teaspoon freshly ground black pepper
\n3 garlic cloves
\n1\/4 teaspoon salt
\n16-24 fresh sage leaves (each about 2 1\/2 to 3 inches long)
\n8 thin slices prosciutto (about 1\/4 pound total)
\n1\/4 cup olive oil
\n1\/3 cup dry white wine
\n1\/3 cup chicken stock or store-bought low sodium broth
\n2 tablespoons unsalted butter<\/p>\n

Essentially The Book adds pepper, deglazes with both stock and wine, and finishes the sauce with butter. I haven’t made both versions, but the pan sauce The Book’s version produced was out of this world. I think the sauce benefited from the stock because the saltimbocca only saut\u00c3\u00a9 for a few seconds (about 30), and there really wasn’t a lot of time to produce flavorful meaty browned bits for the pan. As we will soon see, The Book is fearless when it comes to finishing things with butter.<\/p>\n

The Book tells us to “secure prosciutto and sage with wooden picks threaded through sage leaves and meat” whereas the linked recipe recommends we use three picks per cutlet. I only used one skewer each, and I found they were prone to spinning around like little meaty pinwheels: use at least two skewers.<\/p>\n

At the time I made this I wasn’t too familiar with sage, and this dish was a solid introduction. It is upfront and centre in the meat, and most of the browned bits scraped up into the sauce were sage. The prosciutto takes on a wonderfully crispy texture, and I imagine the thinner your slices are the crispier they’ll end up. The veal is only 1\/8 inch thick, so overcooking is easy to do, and easy to miss. Next time I would be more careful about making sure the cutlets were of an even thickness, but even the overdone ones tasted pretty great.<\/p>\n

Overall this was quick, easy, pretty, and packed with flavor.<\/p>\n

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The version in The Book is very similar to this one with a slightly different ingredient list. I’ll give it to you here 8 thin veal cutlets 1\/8 teaspoon freshly ground black pepper 3 garlic cloves 1\/4 teaspoon salt 16-24 fresh sage leaves (each about 2 1\/2 to 3 inches long) 8 thin slices prosciutto […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[17,2],"tags":[46,49,50,48,47,45],"_links":{"self":[{"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=\/wp\/v2\/posts\/11"}],"collection":[{"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11"}],"version-history":[{"count":0,"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=\/wp\/v2\/posts\/11\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}