New Professional Chef's saltimbocca calls for the veal to be seasoned,
pounded flat, prosciutto & sage leave applied to one side ... so far
so good. Then they want to fold it in half, close with a toothpick,
and dredge it in flour before sauteeing. Okay. The flour provides a
nice crust. But I'm having a hard time picturing the entire process.

I have to fold it with sage-prosciutto *inside*, right? Then I dredge
the outside, saute and ... what ... open it and saute the inner,
undredged side to finish it and provide color?

I want to a do a saltimbocca special, but they're so simple that the
saute is crucial. That's what makes or breaks it.

We used to do one at Lupa without any folding or dredging. Just apply
prosciutto-sage and pound flat. Trick was to get the butter nice and
dark. Served sans sauce.

Hmmm ... would that be the way to go?

Andy Katz
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl

"Andy Katz" > ha scritto nel messaggio
...
> New Professional Chef's saltimbocca calls for the veal to be seasoned,
> pounded flat, prosciutto & sage leave applied to one side ... so far
> so good. Then they want to fold it in half, close with a toothpick,
> and dredge it in flour before sauteeing. Okay. The flour provides a
> nice crust. But I'm having a hard time picturing the entire process.
>
> I have to fold it with sage-prosciutto *inside*, right? Then I dredge
> the outside, saute and ... what ... open it and saute the inner,
> undredged side to finish it and provide color?
>
> I want to a do a saltimbocca special, but they're so simple that the
> saute is crucial. That's what makes or breaks it.
>
> We used to do one at Lupa without any folding or dredging. Just apply
> prosciutto-sage and pound flat. Trick was to get the butter nice and
> dark. Served sans sauce.
>
> Hmmm ... would that be the way to go?
>
> Andy Katz
> ************************************************** *************
> Being lied to so billionaires can wage war for profits
> while indebting taxpayers for generations to come, now
> that's just a tad bit bigger than not admitting you like
> the big moist-moist lips of chunky trollops on your pecker.
>
> Paghat, the Rat Girl

Dear Andy, I've posted already my recipe of "Saltimbocca alla romana" (I
come from Rome!). Have you seen it? I've posted also the photos, perhaps on
google you will find.
Only a thing. The Saltimbocca must not be closed in a half! You put a slice
of ham and a leave of sage (ham and sage are kept firmly with a toothpick).
Then you flour and fry in butter (I use oil, is fatless). Ok? if you have
any doubt ask me!
Cheers
Pandora

On Wed, 21 Sep 2005 21:07:44 +0200, "Pandora" >
wrote:

>Dear Andy, I've posted already my recipe of "Saltimbocca alla romana" (I
>come from Rome!). Have you seen it? I've posted also the photos, perhaps on
>google you will find.
>Only a thing. The Saltimbocca must not be closed in a half! You put a slice
>of ham and a leave of sage (ham and sage are kept firmly with a toothpick).
>Then you flour and fry in butter (I use oil, is fatless). Ok? if you have
>any doubt ask me!

Oh, so you put your toothpick through the ham & sage, Pandora, then
saute it with toothpick in place?

I think I see. That might work. I'll try it.

Thanks,

Andy Katz
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl

"Andy Katz" > ha scritto nel messaggio
...
> On Wed, 21 Sep 2005 21:07:44 +0200, "Pandora" >
> wrote:
>
>>Dear Andy, I've posted already my recipe of "Saltimbocca alla romana" (I
>>come from Rome!). Have you seen it? I've posted also the photos, perhaps
>>on
>>google you will find.
>>Only a thing. The Saltimbocca must not be closed in a half! You put a
>>slice
>>of ham and a leave of sage (ham and sage are kept firmly with a
>>toothpick).
>>Then you flour and fry in butter (I use oil, is fatless). Ok? if you have
>>any doubt ask me!
>
> Oh, so you put your toothpick through the ham & sage, Pandora, then
> saute it with toothpick in place?

Yes! Is very simple! 5 minutes and they are ready: veil is very soft! the
slices must be very thin (3 max 4 millimeters).
>
> I think I see. That might work. I'll try it.


> Thanks,
>
> Andy Katz

You are welcome!
Cheers
Pandora

On Wed, 21 Sep 2005 21:07:44 +0200, "Pandora" >
wrote:

>Dear Andy, I've posted already my recipe of "Saltimbocca alla romana" (I
>come from Rome!). Have you seen it? I've posted also the photos, perhaps on
>google you will find.

Okay, I found it. Thanks, Pandora.

You use olive oil (well, I guess it *is* Roman;-). Hmmm. For
commercial purposes I still wonder if it wouldn't be better to sub
butter. That might save a step by permitting the use of sage butter in
place of the white wine/olive oil reduction.

Sounds good either way. I'm glad I sought clarification here. I have
no idea what NPC had in mind with that fold in half business

Andy Katz
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl

"Andy Katz" > ha scritto nel messaggio
...
> On Wed, 21 Sep 2005 21:07:44 +0200, "Pandora" >
> wrote:
>
>>Dear Andy, I've posted already my recipe of "Saltimbocca alla romana" (I
>>come from Rome!). Have you seen it? I've posted also the photos, perhaps
>>on
>>google you will find.
>
> Okay, I found it. Thanks, Pandora.

Oh! I'm happy that you have found!
>
> You use olive oil (well, I guess it *is* Roman;-). Hmmm. For
> commercial purposes I still wonder if it wouldn't be better to sub
> butter. That might save a step by permitting the use of sage butter in
> place of the white wine/olive oil reduction.

You can try! I gave my personal recipe. I like it very much! You can try
both: with or without butter. Then you will tell me.
>
> Sounds good either way. I'm glad I sought clarification here. I have
> no idea what NPC had in mind with that fold in half business

Boooo??
Cheers
Pandora

On Wed, 21 Sep 2005 21:07:44 +0200, "Pandora" >
wrote:

>Dear Andy, I've posted already my recipe of "Saltimbocca alla romana" (I
>come from Rome!).

Pandora, have you heard of Torre Cajetani (near Frosinone)?

Sue(tm)
Lead me not into temptation... I can find it myself!

"Curly Sue" > ha scritto nel messaggio
...
> On Wed, 21 Sep 2005 21:07:44 +0200, "Pandora" >
> wrote:
>
>>Dear Andy, I've posted already my recipe of "Saltimbocca alla romana" (I
>>come from Rome!).
>
> Pandora, have you heard of Torre Cajetani (near Frosinone)?

Yes , I went there many years ago, is near Fiuggi, a country famous for its
thermal springs and water.
Why do you ask me?
Pandora

In article >, Andy Katz
> wrote:

> New Professional Chef's saltimbocca calls for the veal to be seasoned,
> pounded flat, prosciutto & sage leave applied to one side ... so far
> so good. Then they want to fold it in half, close with a toothpick,
> and dredge it in flour before sauteeing. Okay. The flour provides a
> nice crust. But I'm having a hard time picturing the entire process.
>
> I have to fold it with sage-prosciutto *inside*, right? Then I dredge
> the outside, saute and ... what ... open it and saute the inner,
> undredged side to finish it and provide color?
>

I'm not a New Professional Chef but I suspect that you just saute the
outside, letting heat warm the prosciutto and sage, neither of which
require much cooking. I've seen other "folding" recipes, sometimes
using chicken instead of veal.

On Thu, 22 Sep 2005 08:27:32 +0200, "Pandora" >
wrote:

>
>"Curly Sue" > ha scritto nel messaggio
...
>> On Wed, 21 Sep 2005 21:07:44 +0200, "Pandora" >
>> wrote:
>>
>>>Dear Andy, I've posted already my recipe of "Saltimbocca alla romana" (I
>>>come from Rome!).
>>
>> Pandora, have you heard of Torre Cajetani (near Frosinone)?
>
>Yes , I went there many years ago, is near Fiuggi, a country famous for its
>thermal springs and water.
>Why do you ask me?
>Pandora

When you mentioned you were from Rome, I thought maybe you might have
heard of it. We visited family there years ago and had a nice tour of
the area- Subiaco, Agnani, and another town (I've forgotten the name).
We visited the monastery of San Benedetto, a monastery with a
beautiful old pharmacy, and also Monte Cassino. And the castle in
Torre C.

Sue(tm)
Lead me not into temptation... I can find it myself!

Mi e' parso che Stark abbia scritto:

> I'm not a New Professional Chef but I suspect that you
> just saute the outside, letting heat warm the prosciutto
> and sage, neither of which require much cooking. I've
> seen other "folding" recipes, sometimes using chicken
> instead of veal.

Yes, this is definitely the way to go: put the filling on the
meat, ply it in half and close it with the toothpick.
I don't know if Pandora said "not ply" because she actually does
them that way or because of a misunderstanding (maybe due to the
language).
When I do saltimbocca I also addo some cheese, be it edam,
emmenthaler or shortly aged pecorino.
--
Vilco
Think Pink , Drink Rose'

Mi e' parso che Pandora abbia scritto:

> The Saltimbocca must not be closed in a
> half! You put a slice of ham and a leave of sage (ham and
> sage are kept firmly with a toothpick). Then you flour
> and fry in butter (I use oil, is fatless).

Sorry everybody for posting in italian but sometimes Pandora's
english is not so clear to me.

Pandora, dici che quando fai i saltimbocca ti limiti ad attaccare
prosciutto e salvia su un lato tenendoli fermi con lo
stuzzicadente? Io li ho sempre visti piegati, cioe' si mettono
prosciutto e salvia sulla fetta di carne, la si piega in due e la
si ferma con lo stuzzicadente. No?
--
Vilco
Think Pink , Drink Rose'

"Curly Sue" > ha scritto nel messaggio
...
> On Thu, 22 Sep 2005 08:27:32 +0200, "Pandora" >
> wrote:
>
>>
>>"Curly Sue" > ha scritto nel messaggio
...
>>> On Wed, 21 Sep 2005 21:07:44 +0200, "Pandora" >
>>> wrote:
>>>
>>>>Dear Andy, I've posted already my recipe of "Saltimbocca alla romana" (I
>>>>come from Rome!).
>>>
>>> Pandora, have you heard of Torre Cajetani (near Frosinone)?
>>
>>Yes , I went there many years ago, is near Fiuggi, a country famous for
>>its
>>thermal springs and water.
>>Why do you ask me?
>>Pandora
>
> When you mentioned you were from Rome, I thought maybe you might have
> heard of it. We visited family there years ago and had a nice tour of
> the area- Subiaco, Agnani, and another town (I've forgotten the name).
> We visited the monastery of San Benedetto, a monastery with a
> beautiful old pharmacy, and also Monte Cassino. And the castle in
> Torre C.

Oh yes! They are very beautiful places. So you have some friends there?
And you Curly, where do you write from?
Cheers
Pandora
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

"Vilco" > ha scritto nel messaggio
...
> Mi e' parso che Stark abbia scritto:
>
>> I'm not a New Professional Chef but I suspect that you
>> just saute the outside, letting heat warm the prosciutto
>> and sage, neither of which require much cooking. I've
>> seen other "folding" recipes, sometimes using chicken
>> instead of veal.
>
> Yes, this is definitely the way to go: put the filling on the meat, ply it
> in half and close it with the toothpick.
> I don't know if Pandora said "not ply" because she actually does them that
> way or because of a misunderstanding (maybe due to the language).
> When I do saltimbocca I also addo some cheese, be it edam, emmenthaler or
> shortly aged pecorino.

Dear Vilco, saltimbocca alla romana are roman and I Am roman, so the roman
recipe doesn't foresee the ply.
Cheers
Pandora
> --
> Vilco
> Think Pink , Drink Rose'
>

"Vilco" > ha scritto nel messaggio
...
> Mi e' parso che Pandora abbia scritto:
>
>> The Saltimbocca must not be closed in a
>> half! You put a slice of ham and a leave of sage (ham and
>> sage are kept firmly with a toothpick). Then you flour
>> and fry in butter (I use oil, is fatless).
>
> Sorry everybody for posting in italian but sometimes Pandora's english is
> not so clear to me.
>
> Pandora, dici che quando fai i saltimbocca ti limiti ad attaccare
> prosciutto e salvia su un lato tenendoli fermi con lo stuzzicadente? Io li
> ho sempre visti piegati, cioe' si mettono prosciutto e salvia sulla fetta
> di carne, la si piega in due e la si ferma con lo stuzzicadente. No?

E no Vilco. Qui non sono proprio d'accordo perchè i saltimbocca sono un
tipico piatto romano e so come va fatto. Se tu pieghi la carne ottieni una
specie di "medaglione di carne" o di "valdostana". Sorry Vilco. D'altronde
se giri su Google immagini, non ne troverai uno piegato. Spero
Cheers
Pandora
> --
> Vilco
> Think Pink , Drink Rose'
>

Mi e' parso che Pandora abbia scritto:

> E no Vilco. Qui non sono proprio d'accordo perchè i
> saltimbocca sono un tipico piatto romano e so come va
> fatto. Se tu pieghi la carne ottieni una specie di
> "medaglione di carne" o di "valdostana". Sorry Vilco.
> D'altronde se giri su Google immagini, non ne troverai
> uno piegato. Spero

Ma pensa un po', io che non sono romano li ho sempre visti
piegati...
--
Vilco
Think Pink , Drink Rose'

Mi e' parso che Pandora abbia scritto:

> Dear Vilco, saltimbocca alla romana are roman and I Am
> roman, so the roman recipe doesn't foresee the ply.
> Cheers

True, I found some pictures and they're not plied.
http://www.italianrecipes.ws/lazio/r...lla_romana.jpg
Nice to know it.
--
Vilco
Think Pink , Drink Rose'

"Vilco" > ha scritto nel messaggio
...
> Mi e' parso che Pandora abbia scritto:
>
>> E no Vilco. Qui non sono proprio d'accordo perchè i
>> saltimbocca sono un tipico piatto romano e so come va
>> fatto. Se tu pieghi la carne ottieni una specie di
>> "medaglione di carne" o di "valdostana". Sorry Vilco.
>> D'altronde se giri su Google immagini, non ne troverai
>> uno piegato. Spero
>
> Ma pensa un po', io che non sono romano li ho sempre visti piegati...

Forse è proprio per questo
Pandora

"Vilco" > ha scritto nel messaggio
...
> Mi e' parso che Pandora abbia scritto:
>
>> Dear Vilco, saltimbocca alla romana are roman and I Am
>> roman, so the roman recipe doesn't foresee the ply.
>> Cheers
>
> True, I found some pictures and they're not plied.
> http://www.italianrecipes.ws/lazio/r...lla_romana.jpg
> Nice to know it.

I'm happy! BTW in this photo some saltimbocca has the sage leave hidden
under ham slice.
You must see the sage...because sage is beautiful ...and good!
These are the photos of the saltimbocca I have made on Ferragosto day
http://tinypic.com/dxk77a.jpg
http://tinypic.com/dxk7cj.jpg

Cheers
Pandora