Preparing this dish is simple. Its flavor is irresistible - it jumps right into your mouth ("salt-im-bocca"). An Italian everyday dinner consists of at least two courses: pasta, soup, or risotto followed by meat or fish with vegetables or salad. Saltimbocca is a popular second course. We recommend pasta seasoned with a simple sauce as the first course. Make the recipe again: Try authentic Saltimbocca alla Romana with fresh sage leaves and thin slices of veal.
1.5lbchicken breastboneless, skinless, cut into 6-8 thin large slices
8slicesprosciutto(raw ham), very thin
3/4lbspaghettior other pasta
1cupblack olivessliced
4anchovy filets
2clovesgarlicsmashed
1/4cupdry white wine or cooking wine
2tbspbutter
olive oil
salt & pepper
Saltimbocca Culinary Spice Kit
[1]Sage
[2]Sun-dried tomatoes
Suggested Sides
fresh Italian breadsliced
asparagus, cauliflower, or broccolicooked
spinach or mushroomssautéed with garlic
Instructions
1st 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.
2nd 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.
2nd course - Cook
In a PAN, over medium heat, melt the butter.
Place the chicken bundles in the PAN in one layer, prosciutto side up.
Season with pepper to taste.
Fry chicken for a couple of minutes until the bottom starts to brown.
Add wine. Reduce heat to low. Cover.
Let cook for a few minutes until the chicken is done.
2nd course - Serve
Serve with your preferred sides.
Enjoy!
Notes
Variations▪ Substitute chicken with veal or pork cutlets.▪ Substitute chicken with eggplant or zucchini.▪ Substitute prosciutto with Spanish jamón serrano, bacon, or cheese.▪ Substitute wine with broth.