Italian Saltimbocca

SpiceBreeze

Preparing this dish is a breeze, and its irresistible flavor practically leaps into your mouth—hence the name "saltimbocca."

A traditional Italian dinner consists of at least two courses: pasta, soup, or risotto as a first course, followed by a second course of meat or fish accompanied by vegetables or salad. Saltimbocca, a classic choice for the second course, pairs perfectly with a simple pasta dish.

This recipe offers a delicious chicken variation made with ground sage. For a more authentic experience, try Saltimbocca alla Romana, featuring fresh sage leaves and thin slices of tender veal.

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Hands-on Time 30

Course Main Course

Cuisine Italian

Servings

Ingredients

First Course

2 cloves garlic smashed
4 anchovy filets
1 cup black olives sliced
3/4 lb spaghetti or other pasta

Second Course

1.5 lb chicken breast boneless, skinless, cut into 6-8 thin large slices
8 slices prosciutto (raw ham), very thin
2 tbsp butter
1/4 cup dry white wine or cooking wine
olive oil

Saltimbocca Culinary Spice Kit - in our shop here

[1] Sage
[2] Sun-dried tomatoes

Suggested Sides

fresh Italian bread sliced
asparagus, cauliflower, or broccoli cooked
spinach or mushrooms sautéed with garlic

Instructions

First Course

In a large PAN, heat 2 tbsp oil over medium heat.
Cook garlic for 1 minute.
Add anchovies. Cook 2 minutes.
Add olives. Cook until olives turn slightly brown.
Add cooked spaghetti and 1 cup of the cooking water to the PAN. Cook for 1 minute.
Sprinkle Saltimbocca [2] spices on plated dish.

Second course - Prepare

Cover the chicken slices with PLASTIC WRAP and pound them to about 1/8 inch thickness.
Season them with the Saltimbocca [1] spices in an even layer. Don’t add salt!
Place prosciutto slices on top.