In my younger days as a journeyman cook, I worked in a good restaurant and prepared this many times a shift. We used fresh sage, but to lower cost, we used veal from the leg, butchered in house. Since it's tougher than loin, we would use a meat mallet to make escalopes, then lay the sage, then the prosciutto, then pound it all together to a uniform thickness. Salt and pepper, dredged and sauteed in olive oil and clarified butter, topped with Fontina, hit the pan with garlic and shallot, deglazed with marsala followed by good veal stock, reduced, finished with butter and plated. 40 years later, I can still go through the motions in my head and taste it. Guess I need to go to the local butcher shop now, I'm hungry!
Yo, I love this guy, he's such a professional. I watched a video with him making carbonara like 8 years ago and he impressed me with how simply and perfectly he made it. And he explained everything. Absolute legend.
I know some people don't like eating veal (my girlfriend at the event) but the one time I had it served at a wedding it was so delicious I still remember
I make this with turkey cutlet. Cheaper, rich enough to compliment the sauce, and no one gives you grief about baby animals. Also use a dry sherry and braise the prosciutto in the sauce, don't pin it to the meat. The flour makes a roux with the meat juice and sherry. Half and half on the fresh v dried sage, but I use dalmatian. The stuff in the video looked enemic, but it might just be veal and the wet veil of uncooked prosciutto
@@MrNoipe The chef had a point (as does @sibionic). Large mature sage leaves can be too distracting in texture (especially when sandwiched in between the meats ). Young fresh leaves are no problem - and are what I use by preference - I grow my own. Yes dried sage is cheaper, but (depending on time of year) it may also be the better option.
compliments to the Cook but did he not forgott the main part 😂😂😂 The leave of sage 🍃to put on the Saltimbocca ??? Without Sage leave it's not a real Saltimbocca 🤔🤔🤔
I spent a month in Rome thinking why is their food mid compared to NYC Italian food, that is what happens when you rely on Google. I’ve never even heard of this smh.
She’s an Aussie. I’m British, there is no way she’s from the UK. Too much ‘twang’. She’s got that posh Aussie from the 70s/80s voice that you don’t hear anymore. Think Helen Daniels.
if criticizing people's culture is part of your culture it's says a lot about your culture, i mean, who are you to tell people how to live ;) have a good one
@@ray7419say how is it stupid? Killing baby cows is ok but not baby dogs or horses. Both are equally sentient beings. Attack the argument with logic, if you have any.
Meglio se ci metti la salvia fresca, non da fastidio a nessuno, solo a te. Il sale no il prosciutto e` salato, la farina nel tuo piatto era troppa quindi vedi di dare una sgrullata a quelle scaloppine prima di friggerle. Voto 8,5 ti sei fregato il 10 da solo, affari tuoi.
