If someone told me that I’d work so hard this year, probably I’d have not believed him. In fact cooking and all the world around this word is “fashion”, is something increasing the interest from most of people; anyway the reality has surpassed the fantasy and Yes: this Spring-Summer has been a great job season for a lots of reasons.
- First of all I had beside me a top level assistant: Paola. We’re completely in tune and this is very important for a Personal Chef and Cooking Coach as well.
- I met new customers from all over the world and no one was unsatisfied…this is my greatest wish in my job. One of the things that I like most while cooking is listening to the various “yum…yummy…mmmmmhhh….ooohhh” and all the sounds of wellbeing that comes from the mouth of which tastes a dish made by us.
- Tuscany has been one of the most visited places this year. This is fantastic, but obvious as well. I see Tuscany as one of the best places in the world: landscapes, sea, mountain, food and people; eveything is here, everything is enjoyable.
- I updated the cookery courses and private dinner menus in course of work, after talking with some students or customers and listening to their cookery whishes and personal tastes
- every year that I spent working, I always appreciate, each year more, the fact working in Summer, when the smell of Nature comes in your car while driving, when the colors of Tuscany are magic, when eating outdoor with your family and friends it’s enough to be happy and appreciate life more and more.
Well, learning by doing, I decided to insert many new recipes in Cuoche in Vacanza Menus, both cookery lessons in Tuscany and cooking at home; one of these come from a nice norwegian guy: Olav.
We cooked for his family and friends for a while and he suggested me to try to offer “Saltimbocca alla Romana” as main course, because people from North Europe love so much this dish. I did immediately what he said and in fact it’s a very successfull one, really appreciated from a lots of people around the world.
The Saltimbocca alla Romana is one of the flagships of the Roman cuisine, anyway the origins of this tasty dish are uncertain and someone says they come from Brescia (North Italy).
The great Italian gastronomy writer Pellegrino Artusi (I consider him the father of italian and tuscan gastronomy) at the end of the 800, described this dish that he tasted in the historic “trattoria” in Rome “Le Venete”. Now in Rome this restaurant doesn’t exist anymore, but you can taste this special dish everywhere if in a typical location.
I can say that Saltimbocca is now one of our most requested dishes in our Private Dinners and Cookery Lessons in Tuscany along with:
Here is my version, along with some tricks from my granny and a simple and fast way to prepare this delicious and tasteful Italian main course.
- 4 veal slices (thin)
- 4 Parma ham slices
- 8 sage leaves
- 8 toothpicks
- flour to taste
- white wine 1 glass
- butter 2 oz
- extra virgin oil 2 tbsp
- salt and pepper o taste
- cut in 2 parts the veal cutlets and flour them both sides
- cut in 2 parts the Parma ham slices as well
- in this way you'll obtain 8 slices of meat of the right size
- lay over each slice of meat the ham and put over this, in the center, 1 sage leave
- fix these 3 ingredients with a toothpick
- put the butter in a large pan and, when is melted, add the oil and the cutlets prosciutto side-down (this is one of my granny's recommendations)
- Salt and pepper on this side (never over the prosciutto)
- Cook 3 minutes and than flip the veal over and cook the other side 2 minutes
- Pour the white wine, let to burn off some of the alcohol and cover the pan with a lid (recommendation number 2).
- Let it cook for 2 or 3 minutes more.
- You can serve your saltimbocca pouring all the wine sauce over them.
- Saltimbocca are ready, don't forget to take off the toothpick before eating! 😀
- Buon Appetito!