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Monthly Archives: January 2019

What is Saltimbocca (pronounced [saltimˈbokka]?
Saltimbocca (Italian for jumps in the mouth) is an Italian dish (also popular in Europe) made of veal scallops 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), which consists of veal, prosciutto, and sage, rolled-up and cooked in dry white wine and butter. Marsala is sometimes used in place of white wine. Also, in some recipes, the veal and prosciutto are not rolled-up but left flat. An American twist replaces the veal with chicken or pork
The ancient recipe for “saltimbocca” is said to have originated in Brescia. While it is much older than a century, the first written recipe can be found in an influential book published towards the end of the 19th century, by Pellegrino Artusi, a celebrated Italian chef: “Saltimbocca Alla Romana” is recipe No. 222, and Artusi claims to have enjoyed the dish in Rome, at the Trattoria “Le Venete”.
While there are many variations of this Italian classic dish, I have given my version a slightly southern Italian flavor.

Chicken Saltimbocca Over Tomato Sauce

Ingredients for 2

1 cup marinara sauce heated
Salt and pepper
2 chicken breasts, pounded thin
6 fresh sage leaves
2 slices Prosciutto
2 slices Provolone Cheese
1 tablespoon olive oil
1 tablespoon butter

Directions

Lightly sprinkle the chicken breasts slices with salt and pepper. Wrap each breast in a slice of prosciutto. Heat the olive oil and butter in a skillet with a cover. Completely brown the chicken on both sides.


Top each chicken breast with 3 sage leaves. Place a slice of provolone cheese on top of each breast. Cover the pan and heat over low until the cheese begins to melt.


Place ½ cup of tomato sauce on a serving plate and place a chicken breast on top of the sauce. Repeat with the second breast. Serve immediately.

Green Beans With Sauteed Mushrooms

4 servings

Ingredients

1 lb fresh green beans trimmed and cut into thirds
1 lb mushrooms, sliced thin
1 tablespoon olive oil
1 tablespoon butter
Salt
Pepper

Directions

Bring a large pot of salted water to boil. Add in the green beans and stir. Cook for 3 – 5 minutes until crisp-tender. Remove from the heat, drain thoroughly then pat dry with a clean linen tea towel and keep warm while the mushrooms cook. Place a skillet over medium-high to high heat with the butter and olive oil. As soon as the butter melts, spread the mushrooms out evenly over the bottom of the pan. Cook for about 5 minutes. Mushrooms should be lightly brown. Add the green beans. Season to taste with salt and pepper. Heat on low until the beans are hot.


Cacciatore means “hunter” in Italian. In cuisine, alla cacciatora refers to a type of stew prepared “hunter-style” with onions, herbs, bell peppers, and sometimes wine. It is named in honor of the hunter’s wife—who, all over northern Italy, might traditionally cook the dish on the eve of the hunt. In Italy hunter’s stew was made with rabbit or other wild game, not chicken, sometime during the Renaissance period. This stew dish was simple but delicious and was likely developed to satisfy the appetites of hunters who may have been on the track of a larger animal or herd of animals for several days, and who needed a tasty, filling stew that could easily be cooked outdoors to keep them going. The spices used, such as parsley and oregano, would have also been readily available. Contrary to popular belief, Cacciatore did not originally contain tomatoes or tomato sauce, as tomatoes were brought to Italy from the New World later than it would have been made for the first time. When the Italian immigrants came to America, they brought with them their traditional recipes but needed to adapt them to the ingredients available in America.

In true Italian fashion, there are probably more than a thousand recipes for this dish and here is mine.

Chicken Cacciatore

Ingredients

4 lbs chicken cut up or use all thighs, skin removed
8 oz Italian pork sausage, casings removed
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon dried Italian seasoning
3 tablespoons extra-virgin olive oil (divided)
1 large onion, diced (about 1-1/2 cups)
1 large carrot, peeled and diced (about 3/4 cups)
1 large bell pepper, seeded and diced (about 1-1/2 cups)
1 large clove garlic, finely chopped
1 (26-oz.) container finely chopped Italian tomatoes

Directions

Arrange the chicken in a single layer on a rimmed baking sheet or plate. Season with the salt, pepper and Italian seasoning.

Place a large Dutch oven over high heat for several minutes. When hot, add 1 tablespoon of the oil and heat until shimmering. Add a layer of chicken and brown on both sides. Remove to a large plate. Add 1 tablespoon oil and brown the remainder of the chicken. Remove and place with the first batch of chicken.

Add the sausage to the pan and brown completely, crumbling the meat as you stir.


Add the remaining oil and vegetables; reduce the heat to medium and sauté until the vegetables are very soft, 10 to 15 minutes. Add the garlic and cook for 1 minute more, until fragrant.

Add the tomatoes and the chicken to the pan and bring to a simmer. Cover the pan and cook for about 1 ½ hours or until the chicken is very tender.

To prepare ahead.
Remove the pot from the heat and cool. Remove chicken to a large baking dish and pour the sauce from the Dutch Oven over the chicken. cover with foil and refrigerate overnight.
The next day, heat the oven to 350 degrees F and reheat the chicken covered for one hour.



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