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?

kimberly

Nexis 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?
>
> kimberly
>
>

what you said

--

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http://anisaerah.blogspot.com/

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On Mon, 9 Jan 2006 19:45:03 -0800, "Nexis" > 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?
>
>kimberly
>

Spinach sauteed with garlic, salt, and pepper. Then I would have
poured the sauce over it as well as the chicken.

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

Nexis wrote:
> .... The pocket was stuffed with a
> combination of asiago and provolone cheese. .... 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 romano-basil vinaigrette. .... What would you choose?

Something to offset all the cheeses? Maybe some form of fruit? -aem

On Mon, 9 Jan 2006 19:45:03 -0800, "Nexis" > 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?
>
>kimberly
>
lightly steamed broccoli
or green beans

Nexis wrote:
> Tonight I made an off-beat version of Saltimbocca.
(snippage)
> Here's my question:
> What vegetable would you serve with this?
>
> kimberly

Spinach.

Jill

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

On Mon, 9 Jan 2006, Nexis 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?
>
> kimberly
>
>
>

I think salad was a good choice. As I was reading it, I was thinking
"green" - English peas, broccoli, green beans, Brussel sprouts - but your
salad was a "green" choice. Other choices might have been boiled carrots,
or canned beets. Stewed cabbage or cauliflower would be good, except
either might be too "white" with chicken. Color is everything <g>.

Elaine, too

In article <54Gwf.5066$B93.2768@fed1read07>, "Nexis" >
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?
>
> kimberly

I'd be looking for something green, too. Green beans, probably. Peas?
Or maybe a spinach salad. And maybe a visit from the Roto-Rooter guy
for my arteries. "-)
--
http://www.jamlady.eboard.com, updated 1-3-2006, Sam I Am! and Hello!

Nexis wrote:
> Tonight I made an off-beat version of Saltimbocca. I took boneless skinless
> breasts and cut a "pocket" into them.

> 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?
>
> kimberly
>
>

Crisp-cooked broccoli sprinkled with red wine vinegar.

gloria p

Nexis wrote:
>
> 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 like the suggestions for spinach, but I also think some lightly
wilted arugula with your sauce on it would be divine. Some toasted
nuts mixed into the arugula would be a nice touch.

Later,
Mark Muller

I probably would have made some steamed broccoli with lemon - just
something light - or else perhaps lightly sauteed zucchini with lots
of black pepper. And a really crisp salad on the side, with dark greens
- lettuce or spinach or arugula - with diced apples and celery and
toasted nuts and thrown in, in a lemony vinaigrette. Something clean
and crispy, a lot of crunch, to offset the rich pasta and the sauce.