"I don't think two is enough, and four is too many." So in other words: Three shall be the number thou shalt count, and the number of the counting shall be three. Four shalt thou not count, neither count thou two, excepting that thou then proceed to three.
I made this last night and it was outstanding. All of our dinner guests raved. I served it with a creamy (creme fraiche) lemon risotto and some oven roasted asparagus. Just fabulous. I will definitely be making this again!!
Molto bueno. Veal Saltimbocca is my favorite main course with a bold Chianti Classico. My father-in-law smiles from heaven. I didn't know saltimbocca was this simple. Now I'm brave enough to try making it myself. Grazie.
"Pasta Puttanesca, which also means something in Italian." Fun fact, if you enhance the audio here, you can hear Chef John's smirk and suggestive eyebrow wiggle. True fact!
If I recall when we visited Pompei, Italy, the brothel ladies would make this spaghetti with sauce neal for their clients because it was a fast meal to prepare for their visitors!
John made this tonight and it was fantastic !! I took the little scraps of meat that was strain off the sauce and added it to a crimini mushroom and shallot mixture that I sautés in butter and deglazed with dry sherry! I then added it to al dente tagatelli and wow what a combo!!!!
As I’ve mentioned before in postings, you and Jacques Pepin are the only chefs That I follow on RU-vid. You actually address minor things that occur when following a recipe which help with the finished dish, thanks.
Chef John, once again you've knocked it out of the park. Thank you for all the lessons, aside from making me a better cook, my family is eating much better thanks to you. Kudos sir.
Wow. I loved using the trimmings in the sauce. I caramelized some onions with the minced scraps, and used saki which I reduced to a syrup before adding the stock. This is an absolutely delicious dish. Thank you Chef John!
I was a waiter at an Italian restaurant and we served this dish, but your version looks much better! Thanks so much for posting this, can not wait to try this.
Dear Chef John. I really rarely comment, but after making a version of this with basil and some other kind of thinly sliced ham, I have just got to tell you: THAT WAS THE BEST DAMN PORK TENDERLOIN I HAVE EVER HAD! Thank you.
I've enjoyed cooking since I was a kid, but... As I've matured, so has my interest in good cooking. You have been one of my main influences and resources for practical knowledge in the last few years. My cooking has improved drastically thanks to you.
I made this last night and it was AMAZING. I modified it a little and used smoked paprika powder underneath the prosciutto. Which by the way was fantastic, and I highly recommend you trying sometime.
Food wishes, I have been making this dish for years. At home. I have also always ordered it when seeing it on a menu when eating out. I have always been disappointed when doing so. I will not go in to the reasons why, in detail, here. Your video, however, has given me food for thought on how I may improve my take on the dish - thank you.
I made this for dinner last night. Your "cheater" pork sauce is truly amazing. It stuck to my home made potato gnocchi like no ones business. Thank you!
Gotta tell you....as a home chef I will tell you that I LOVE VEAL...however after seeing what you did with this pork loin I did the same...except with the addition of some fresh mozzarella it was AMAZING....thank you for letting me know I dont need veal all the time
When I was in college, I had an amazing Veal Saltimbocca in Boston's North End. It was the first time I had heard of the dish and just the most delicious thing I'd ever eaten. I'm so excited to try making it myself (without the veal!)
I made it tonight. It looked just like the video, the taste was wonderful. Veal probably would have made it even better :) Thanks for another great food wish come to life.
I followed the recipe explicitly. There was A LOT of pork, which I pounded to 1/4". This is enough for 4 people. The tenderloin weighed .52 kilos, exactly 1 1/4 pounds. Three minutes on medium high in an All Clad 5 ply pan. it should cook for less so it is not so terribly dry. Maybe baby cows are better for this dish? I would salt lightly if at all. The stock was awesome, I had my home made chicken stock and also added a Tbsp of shallot to it when I started it. It reduced down beautifully, but there was only enough for two of the pieces. I did use the white wine as directed. For those reading, double the stock and white wine. There is never too much sauce for a semi dry dish. Now I have two leftovers with no sauce. BTW, I have had this dish many many times over my 64 years of life. Thanks, John
Marsala *might* work in this, but the sauce is reduced down so much that I think the sweetness could overpower the other flavors if you're not careful. Chef John does say in his blog post that Marsala can be used. Personally, *if* I used Marsala, I'd only use a few tablespoons and then round out the remaining 2/3 cup with a semi-dry white.
Chef, you are awesome and I am deeply indebted to your videos. Here are my two food wishes, if you haven't already tackled them before: 1) Make use of black garlic in a dish that accentuates it. 2) Do a seared Foie Gras presentation/recipe video.(Not Pate or Terrine).
Pigs feet is a great source of gelatin and collagen if you wanted to avoid powdered gelatin in making a sticky thick pork stock. And butchers are usually very happy to sell pigs feet
Perfect, I got everything in my fridge or garden, will cook this this weekend. The only thing I will change is finely grate some parmesan cheese between the prosciutto and the pork loin, I think this will taste even better+it kind of binds both pork layers together. Thanks chef John!
That looks delicious. That's a classic Roman style saltimbocca. The Napolitano style popular here in the north east incorporates calamata olives and a Marsala or Madeira wine is used, and it's all served on a bed of greens. Either way, you're eating good ...
Hey chef John! Here’s my wish: ideas on things that taste well cold! You have inspired me to eat well and I have started to cook my own lunches to school for the first time but we don’t have a microwave and I’m basically eating chicken and salmon all the time
We're hunkered down in Ohio per our governor with the COVD-19 pandemic so I made this recipe last night for dinner along with the lemon pepper potatoes and was very pleased with the results.
Chef John treats innuendo like he treats cayenne: he sprinkles it on everything, sometimes so lightly you barely even notice its there and other times with all the subtlety of a SWAT tactical strike
Really liked the thumbnail for this video. It looked very high-end with a black/white/silver theme. I immediately thought this recipe would be for a high end dish.
I had a feeling this was going to be good based on the name alone, “Jump in your mouth.” And after checking the sauce and plating it I knew it was going to be crazy good. So I put our sides (brocolli and rice pilaf) on a separate plate. With this being our first time having this dish I wanted to keep the sauce on nothing but the meat since there wasn’t much of it. Winner, winner! It’s not quick dish, but is sure worth the work. Another Chef John favorite! The sauce and the Proscitto ham absolutely make this a flavor explosion. No Cayenne needed! Ha ha😉
Chef paisano John. Jamie Oliver’s compadre Gennaro did a similar recipe using chicken breasts but his trick was to use a slice of Parmigiano Reggiano on the meat, then the prosciutto, then the sage. As the meat was braising the cheese melded (not melted) into the meat, the Parma etc. Just an idea from Greg in Rio.
An Italian entrée with no garlic! I did not know that existed. I am sharing this video with my brother, who has reached the level of Chef Tomaine, and we will make this for his wife, who actually has a job.
Was my absolute favourite dish in 70’s London, but always milkfed veal, always a toothpick through the sage leaves (2) always with veal marsala sauce and a little cream reduction. Side serving of asparagus. Heaven
I don’t know about the rest of the world but at least in Australia, the ‘veal’ calf’s are really well treated now and live short but happy lives. Very nice recipe, all you needed is some cheesy mashed potatoes and some form of veg like green beans, carrots or garlic butter silverbeet/chard/rainbow chard would be really nice.
Saltimbocca (also saltinboccca) (pronounced [saltimˈbokka]; Italian for jumps in the mouth) is an Italian dish (also popular in southern Switzerland, Spain and Greece) made of veal lined or wrapped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one's own taste. The original version of this dish is saltimbocca alla Romana (saltimbocca, Roman-style),[1] which consists of veal, prosciutto and sage, rolled-up and cooked in dry white wine and butter. Marsala is sometimes used. Also, sometimes the veal and prosciutto are not rolled-up but left flat. An American twist replaces the veal with chicken or pork.[
