Hola! I am back from Barcelona. I have visited the city about 15 times now. Many times the occasion was only vacation, some other times the purpose was work. And so was also this time, work. After two weeks of salads, bananas and salmon I really wanted something different when I arrived back home. Nothing against bananas and salmon. I only wanted something cooked on a stove.
I made a version of saltimbocca alla Romana. Instead of veal I used chicken and instead of sage I used rosemary. Maybe at the end, because of all these changes I’ve made, it is not even a saltimbocca anymore. Who knows. Well I will still call it like that. Sorry my Italian friends. Hope you understand.
Saltimbocca is a very typical dish in Italy. The word itself consists of two words; “salto” and “bocca”, which means jump and mouth. So saltimbocca would be “jump in the mouth”.
Ingredients for 2 portions:
- 2 chicken breasts (100- 120 g each)
- 4 slices of prosciutto
- rosemary
- 30 g butter
- 200 ml white wine (dry wine like Pinot Grigio, Riesling or Sauvignon Blanc)
- 1 Tsp olive oil
- 1 aubergine
- 1 zucchini
- 1 yellow pepper
- 3 chillis
- salt and pepper
Begin with washing the aubergine. Then cut it in 1 cm thick slices, put them on a paper towel and sprinkle with salt. Aubergines will release a lot of water. Before grilling it you only need to remove excess moisture by patting it dry with a paper towel.
Next step is chicken. For the saltimbocca you will need to cut the chicken breast by butterflying it. It is easier as it sounds. Take the chicken breast, place it on a cutting board, put the palm of your hand on top of it and start cutting the chicken parallel to the cutting board. Don’t cut completely through. Stop when you see that there is a small “hinge” left, which allows you to open the breast like a book. Repeat the same with the second piece. Add some pepper and the rosemary. Salt is not necessary because the prosciutto is already salty enough. Remember to wash your hands before and after handling raw meat.
Place two slices of prosciutto on the opened chicken breasts. Then roll them up (so that prosciutto is on the inside) and fix with a toothpick. In a pan melt the butter and put in the roll-ups. Keep an eye on them and keep turning them on all sides so that they will get golden brown all around. Now you can add the chillis (with or without seeds). When there is not much liquid left add half of the wine (100 ml), cover and give the pan a little shake. Pour the wine next to the chicken, not on it. After all the liquid evaporates turn the chicken, add again some wine, cover and shake.
What is “prosciutto” and which one to use? Prosciutto is an Italian dry-cured ham. I think you all have heard of prosciutto di Parma. Don’t confuse it with cooked ham. There is a big difference. I have to admit that I did some changes here too. I used Slovenian prosciutto Kras. The ham is dried only with the help of the wind “burja” and it tastes amazingly as the Parma one or the jamon Serrano.
For the grilled veggies you will need a grilling pan. Put the veggies in only when the pan gets really hot. Brush the veggies with olive oil. You don’t need to be too accurate by doing this. My boyfriend started with grilling the zucchini (sliced in circles). When done put them aside in a bowl and cover to keep them warm.
After the zucchini put the aubergines in the pan, without adding any oil. When the aubergine slices start becoming darker and softer add the sliced pepper and the third chilli. Grill for two more minutes and then remove from the stove. Put all the grilled vegetables in a bowl, add some salt and a few drops of olive oil. That’s it.
Quite easy, right? Serve the saltimbocca with grilled veggies with a glass of wine. I hope also the Italians will not be disappointed. Buon appetito!
