Batali's veal saltimbocca.

http://www.foodnetwork.com/recipes/m...ipe/index.html

What is the eater supposed to do with a sage leaf between the veal and
prosciutto? I thought a whole sage leaf was too strong to eat, like a bay
leaf.


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On Mar 4, 3:58*pm, "Tom Del Rosso" >
wrote:
> Batali's veal saltimbocca.
>
> http://www.foodnetwork.com/recipes/m...tlets-with-sag...
>
> What is the eater supposed to do with a sage leaf between the veal and
> prosciutto? *I thought a whole sage leaf was too strong to eat, like a bay
> leaf.
>
> --
>
> Reply in group, but if emailing add one more
> zero, and remove the last word.

Sage does have a fairly strong flavor and is not suitable if not
cooked. However, it should go very nicely in this recipe with the
strong flavor of the prosciutto.

By the way, battered and deep fried sage leave are wonderful.

http://www:richardfisher.com

On Mon, 4 Mar 2013 15:58:53 -0500, "Tom Del Rosso"
> wrote:

> Batali's veal saltimbocca.
>
> http://www.foodnetwork.com/recipes/m...ipe/index.html
>
> What is the eater supposed to do with a sage leaf between the veal and
> prosciutto? I thought a whole sage leaf was too strong to eat, like a bay
> leaf.

One leaf of fresh sage is not too strong. Try it, you might like
it... in fact I know you will. If you don't want to spring for the
cost of veal, do exactly the same thing with chicken.

--
Food is an important part of a balanced diet.

Tom Del Rosso wrote:

> Batali's veal saltimbocca.
>
> http://www.foodnetwork.com/recipes/m...ipe/index.html
>
> What is the eater supposed to do with a sage leaf between the veal and
> prosciutto? I thought a whole sage leaf was too strong to eat, like
> a bay leaf.

This is one of the very rare true recipes for saltimbocca: a lot of people,
also here in Italy, believe that a saltimbocca is a slice of meat plied or
rolled in order to form an envelope aroun ham and sage. Nothing more wrong:
flat slice of meat and then bacon and sage. That said, sage is usually added
after the ham so that it stays outside and ets cooke, so to reduce its
fairly strong taste.
Some pics, just ignore those that show rolled or plied meat since those are
not saltimbocca:
http://tinyurl.com/a8glvxh
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On Mar 5, 10:08*am, "ViLco" > wrote:
> Tom Del Rosso wrote:

> This is one of the very rare true recipes for saltimbocca: a lot of people,
> also here in Italy, believe that a saltimbocca is a slice of meat plied or
> rolled in order to form an envelope aroun ham and sage. Nothing more wrong:
> flat slice of meat and then bacon and sage. That said, sage is usually added
> after the ham so that it stays outside and ets cooke, so to reduce its
> fairly strong taste.
> Some pics, just ignore those that show rolled or plied meat since those are
> not saltimbocca:http://tinyurl.com/a8glvxh
> --
> "Un pasto senza vino e' come un giorno senza sole"
> Anthelme Brillat Savarin

Do you mean bacon or pancetta?

On Mon, 4 Mar 2013 14:09:22 -0800 (PST), Helpful person
> wrote:

>On Mar 4, 3:58*pm, "Tom Del Rosso" >
>wrote:
>> Batali's veal saltimbocca.
>>
>> http://www.foodnetwork.com/recipes/m...tlets-with-sag...
>>
>> What is the eater supposed to do with a sage leaf between the veal and
>> prosciutto? *I thought a whole sage leaf was too strong to eat, like a bay
>> leaf.
>>
>> --
>>
>> Reply in group, but if emailing add one more
>> zero, and remove the last word.
>
>Sage does have a fairly strong flavor and is not suitable if not
>cooked. However, it should go very nicely in this recipe with the
>strong flavor of the prosciutto.
>
>By the way, battered and deep fried sage leave are wonderful.

There are several types of sage plants, some are potent, others mild,
some leaves are tough, others tender. A lot also depends on the
maturity of the leaves, young leaves are milder and more tender. Fresh
sage is milder than dried sage.
http://www.bhg.com/gardening/plant-d...ary/herb/sage/

On Tue, 5 Mar 2013 07:16:27 -0800 (PST), Helpful person
> wrote:

> On Mar 5, 10:08*am, "ViLco" > wrote:
> > Tom Del Rosso wrote:
>
> > This is one of the very rare true recipes for saltimbocca: a lot of people,
> > also here in Italy, believe that a saltimbocca is a slice of meat plied or
> > rolled in order to form an envelope aroun ham and sage. Nothing more wrong:
> > flat slice of meat and then bacon and sage. That said, sage is usually added
> > after the ham so that it stays outside and ets cooke, so to reduce its
> > fairly strong taste.
> > Some pics, just ignore those that show rolled or plied meat since those are
> > not saltimbocca:http://tinyurl.com/a8glvxh
> > --
> > "Un pasto senza vino e' come un giorno senza sole"
> > Anthelme Brillat Savarin
>
> Do you mean bacon or pancetta?

I'm glad to see that there are Italians who think it's supposed to be
rolled too. Personally, I was very happy when I found out it didn't
have to be rolled because rolling is a PITA AFAIC and puts me off
making it. The flat version is easy/doable and I use chicken.

If you like bell peppers, try chicken alla romana sometime.

--
Food is an important part of a balanced diet.

ViLco wrote:
> Tom Del Rosso wrote:
>
> > Batali's veal saltimbocca.
> >
> > http://www.foodnetwork.com/recipes/m...ipe/index.html
> >
> > What is the eater supposed to do with a sage leaf between the veal
> > and prosciutto? I thought a whole sage leaf was too strong to eat,
> > like a bay leaf.
>
> This is one of the very rare true recipes for saltimbocca: a lot of
> people, also here in Italy, believe that a saltimbocca is a slice of
> meat plied or rolled in order to form an envelope aroun ham and sage.
> Nothing more wrong: flat slice of meat and then bacon and sage. That
> said, sage is usually added after the ham so that it stays outside
> and ets cooke, so to reduce its fairly strong taste.
> Some pics, just ignore those that show rolled or plied meat since
> those are not saltimbocca:
> http://tinyurl.com/a8glvxh

Thanks everyone.

Vilco, is there a dish with chicken and prosciutto, but also fontina added
on top? Around 1995 I saw someone on TV call that saltimbocca.


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On 3/5/13 10:16 AM, Helpful person wrote:

> Do you mean bacon or pancetta?

It's been prosciutto or something very similar everywhere I've had it.

-- Larry

I would chunk it. Also try to tune this clown out. Who ever heard of a chubby red headed Eyetalian? Dont make a lick of sense to me. Sorta like the recipe you are inquiring about. I have give the young man several fair tests to see if he is full of caca..and yes he is.

Tom Del Rosso wrote:

>> Some pics, just ignore those that show rolled or plied meat since
>> those are not saltimbocca:
>> http://tinyurl.com/a8glvxh

> Thanks everyone.
>
> Vilco, is there a dish with chicken and prosciutto, but also fontina
> added on top? Around 1995 I saw someone on TV call that saltimbocca.

Sounds like a variation of the very versatile "valdostana", or "valdotaine",
swhich translates as "from Valle d'Aosta". It's very basic: meat, ham and
fontina, and the meat should be veal but I see also chicken and beef. I had
it this summer in Aosta, a veal one, a very wintery dish: I was lucky the
day wasn't too warm
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

sf wrote:

> I'm glad to see that there are Italians who think it's supposed to be
> rolled too. Personally, I was very happy when I found out it didn't
> have to be rolled because rolling is a PITA AFAIC and puts me off
> making it. The flat version is easy/doable and I use chicken.
>
> If you like bell peppers, try chicken alla romana sometime.

I checked out the recipe, looks liek it's a roman staple which I didn't know
of. I even found a recipe from Sora Lella, I'm gonna try it ASAP.

Sora Lella was a cook in the after war era in Rome, she was famous both for
her cooking and for her personality, she even ended up acting in a couple of
movies thanks to her fame. In this clip from 1967 she brings a journalist
with her at a street market in Rome, showing him (and us) how to choose a
chicken and other things. When she talks about the chicken she says to look
at its feet: "they must be dirty here" she says, "otherwise it's not a free
range chicken!". I guess nowadays it's almost impossibile to get a chicken
like that, unless you live in or near a farm. Then she and the journalist
get back to her restaurant and she cooks the chicken with some bell peppers,
probably the recipe you're talking about:
http://www.youtube.com/watch?v=VzcPN1WswAw
The recipe is he
http://www.petitchef.it/ricette/port...la-fid-1487606
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin