Kimberly wrote:

> Tonight I made an off-beat version of Saltimbocca. I took boneless
> skinless breasts and cut a "pocket" into them. The pocket was stuffed with
> a combination of asiago and provolone cheese. I then laid out 2 pieces of
> prosciutto and a couple sage leaves for each breast, slightly overlapping,
> and rolled the chicken tightly in it. This was browned in a skillet with a
> bit of olive oil, and the whole shebang was put in a 400* oven to finish
> it off. Meanwhile I minced 3 shallots and a couple cloves of garlic, and
> made some angel hair. When the chicken was nearly done I took the pan out
> and put it back on the stove, removing the chicken to a platter to let it
> finish off with residual heat. The garlic and shallots went into the
> skillet with some butter, white wine, sage, and chicken stock. After this
> sauce thickened it was poured over the chicken. The angel hair was tossed
> with black pepper, arugula, parmesan and romano cheeses, and a couple
> tablespoons of cream.
>
> Here's my question:
> What vegetable would you serve with this? I ended up serving a mixed
> greens salad with tomato, tossed with a romano-basil vinaigrette. I would
> probably have liked some asparagus with it, but the stuff in the store
> wasn't looking very tasty. What would you choose?

I got the saltimbocca recipe I use from *you* when you posted it about 2 1/2
years ago. Last time I cooked it, I accompanied it with a Caprese salad
(sliced tomatoes with fresh mozzarella), roasted vegetables (red onions,
zucchini, and yellow peppers), focaccia, and angel-hair pasta with garlic,
artichokes, and lemon. (Basically, the pasta was Chicken Carciofi without
the chicken.) I also took another of your recommendations and made a
crostata out of local fruits (plums and nectarines at the time).

Bob