In Denmark ive tried Saltimbocca in the restaurant La Vecchia Signora. They make the best starter in nothern europe. Vitello Tonnato ❤ Please make that Vincenzo. Grazie mille.
I've had this at a local restaurant in Canada. I've been trying to find what is called to make it myself. They called it Veal Roma. I'll be making this tonight!
Ciao Vincenzo, Bravo! The only thing I'd do differently is take the cutlets out after 3 minutes +/- 1-1/2 to 2 minutes a side only and then reduce the pan sauce and complete on the plate. As delicious as it was and looked, I bet the veal was overcooked. Doing it with chicken breast I'd split them entirely in half and pound out thin so they cook more quickly.
This recipe is supreme and italian. I will make it. As an alternative, in the US, we have country ham sliced and packaged. Very salty. I make something similar with the same process, except no veal, or prosuccito. Just the salty country ham. Flour, butter, wine .., CREAM from the pan. I plate the meat on top of fresh uncooked spinach. Not exactly like Vincenzo, or an equivalent, but, same process. Just like Vincenzo said, process. Thank you Vincenzo.
I tried to make this dish once but was met some difficulties. First, I had a surprisingly hard time finding veal cutlets. After trying a local butcher shop, I was finally able to find some. Unfortunately, I found out that these cutlets were cubed (they were wrapped in butcher paper and weren't labeled as cubed) and fell apart as I proceeded to pound the meat. Not wanting to submit to defeat, I found that I could form patties out of the destroyed cutlets ( similar to a burger patty). I cooked the veal in the sauce with the prosciutto and sage, then placed between a bun like a burger. That sauce was divine! Hopefully, someday, I will be able to cook saltimbocca proper!
Did you know that cooking will always be a process? It is not as easy as people might think it would be, procuring the ingredients is as difficult as making the actual dish. But I do adore people like you, you're the kind that doesn't give up! And I have my full respect on that. Yes, please do not give up and continue to strive for the best, you are amazing and talented. Keep cooking!
I actually did this using pork tenderloin and it turned out devine. Sage and pork go so well together plus the salty prosciutto, it was a match made in heaven. I paired it with some creamy polenta and a glass of white wine. I'm salivating just typing this.
That sounds absolutely delicious! The combination of pork tenderloin, sage, and prosciutto is a true winner. Enjoy your meal and cheers to a perfect pairing! 🍖🌿🍷
@@vincenzosplate I asked Eva (Pasta Grammar) for suggestions; maybe you can help me. I'm on a low salt to no salt diet... bad kidneys... anyway, I can't eat prosciutto, anchovies, capers, or bacon. What, if anything, can I use as substitues? I make this dish but just without the prosciutto.
Vincenzo, grazie per questa bellissima ricetta, l'ho fatta stasera per me e non potevo credere a quanto sia gustoso. Grazie mille è salute di Montreal in Canada. Ciao!
There was a restaurant my Father would bring me that had the most amazing Veal Marsala... I would love to learn that recipe! Thank you for all of your work and video's!
I made the chicken saltimbocca with chicken tenders. I wrapped the prosciutto around the chicken. That was the only difference other than powdered sage seasoning. I served it over spinach and ricotta ravioli with the sauce over both. Great
Thank you so much for your kind words, it makes me so happy to know that I am helping you to cook Italian food the right way! Keep watching and I promise I won't disappoint you! 🤗🍝
I was wondering the same thing. My parents had a cookbook when I was a kid that had the sauce cooked with marsala and beef stock. No other wine. I wonder if that's a regional variation.
That's wonderful to hear! Rome has so many delicious dishes to explore. Don't worry, there's always something new to discover. Give it a try and let me know how it turns out for you. Happy cooking! 🍽️🇮🇹
Ciao Vincenzo, i didn't had the chance to visit Rome, but for sure i will order if i get there. Meanwhile i have to prepare it by myself at home. Thanks for the video, it's very "yummy" 😋
@@vincenzosplate No, but it looks very tasty. I like to try new dishes every time and I'm so glad I found your RU-vid channel. I'm really going to love making it 👍☺️
Breakfast goals! 🍳🍷 Saltimbocca and a glass of wine sound like a delicious start to the day. Enjoy the flavors and the little moments that make life special. Buon appetito! 🌞🇮🇹
There is a DW german video showing an Italian chef making that, he says that tomato dishes like salads should not be used with it, as the flavors don't go well together.
Veal can be a bit challenging to find, but I have some fantastic veal recipes on my channel that you can try at home. Cooking traditional Italian dishes is a great way to enjoy veal without relying on restaurants or local meat markets. 🍖👨🍳😄
Hi Vincenzo, what kind of side dish would you recommend next to the Saltimbocca? I think a creamy Polenta would fit right in perfectly. Any other suggestions?
@@vincenzosplate Is it true/common in italy to eat only veggies with the main dish (meats)? Or do you also have potatoes, rice or some types of grains on the side?
@@ines4242 not everyday ofc but usually when i eat at my parents in law we start with a ‘small’ pasta indeed followed by meat and veggies/salad in the next course.
Chef Vincenzo, I tried this and the chicken came out good, but the sauce not so much. I tried low heat and the chicken wouldn't cook so I turned it up and the butter burned. I made your Carbonara and it was amazing! Maybe I was overconfident.
@@Ichnos76 First time I ever even heard of this dish, & in the first video I saw he put 3 thin slices of mozzarella on top. This is my second video, & no mozzarella, plus a comment that says it's a no-no. Guess I'll just have to trust to my own taste!
Most Americans have a hard time using veal. I've used chicken breasts, but pork tenderloin works much better. Do you ever see pork tenderloin saltimbocca in Italy or is it always veal?
Absolutely! While veal is commonly used in traditional saltimbocca recipes in Italy, variations with pork tenderloin can be found as well. Italian cuisine is versatile, and different regions may have their own adaptations. Give it a try and let me know how it turns out! 🐖🇮🇹
I got a great Chicken Saltimbocca with Parmesan recipe from Gennaro COntaldo on RU-vid. I replace the Parmesan with Pecorino and I'd say it's pretty delicious :D I also add some lemon to the sauce.
@@vincenzosplate you could watch gennaro's video and do a video were you try it. :D ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-iLFfqZsn1Cg.html I think the saltier Pecorino works even better than parmiggiano. Any tips for side dishes for Saltimbocca? i always break my head about them...
Vincenzo, like to ask you .... I would expect to cook the prosciutto side first to make a crispy prosciutto on and the meat side after that ... the idea like with fish the skin side first ... what's wrong on that idea?
Hi Vincenzo. Great plate, as usual ;-). I made this recipe twice, differently. I prefer not to turn the meet, and cook one side only (Vitello side), so the prosciutto and the sage leaf keep more natural and raw flavour. I just cover the pan for a very few minutes after the wine is added, when alcool's vapors are gone, to distribute heat and aromas ... In my sens, more shades of taste ;-). Thxs for your great job ;-)
Hey Vincenzo. Can you do this recipe with beef cutlets instead of veal without having an italian food police officer knocking at your door ? Just to be more on a budget?
Absolutely! You can definitely use beef cutlets as a budget-friendly alternative. Give it a try and let me know how it turns out for you. Happy cooking! 🐄🍽️
I'll be serving this to our friends tomorrow/ But what do you do when you're making this for 6 people? Will you have to make it in 2 different pans? Or can you make in 2 times? But then the first batch will get cold :o #cookingstress
Absolutely! Chicken breast can be a great alternative to veal in many recipes. Just make sure to adjust the cooking time as chicken breast typically cooks faster than veal. Enjoy experimenting and let me know how it turns out! 🐔🍽️🇮🇹
