In my younger days as a journeyman cook, I worked in a good restaurant and prepared this many times a shift. We used fresh sage, but to lower cost, we used veal from the leg, butchered in house. Since it's tougher than loin, we would use a meat mallet to make escalopes, then lay the sage, then the prosciutto, then pound it all together to a uniform thickness. Salt and pepper, dredged and sauteed in olive oil and clarified butter, topped with Fontina, hit the pan with garlic and shallot, deglazed with marsala followed by good veal stock, reduced, finished with butter and plated. 40 years later, I can still go through the motions in my head and taste it. Guess I need to go to the local butcher shop now, I'm hungry!
Yo, I love this guy, he's such a professional. I watched a video with him making carbonara like 8 years ago and he impressed me with how simply and perfectly he made it. And he explained everything. Absolute legend.
I know some people don't like eating veal (my girlfriend at the event) but the one time I had it served at a wedding it was so delicious I still remember
@@MrNoipe The chef had a point (as does @sibionic). Large mature sage leaves can be too distracting in texture (especially when sandwiched in between the meats ). Young fresh leaves are no problem - and are what I use by preference - I grow my own. Yes dried sage is cheaper, but (depending on time of year) it may also be the better option.
I make this with turkey cutlet. Cheaper, rich enough to compliment the sauce, and no one gives you grief about baby animals. Also use a dry sherry and braise the prosciutto in the sauce, don't pin it to the meat. The flour makes a roux with the meat juice and sherry. Half and half on the fresh v dried sage, but I use dalmatian. The stuff in the video looked enemic, but it might just be veal and the wet veil of uncooked prosciutto
compliments to the Cook but did he not forgott the main part 😂😂😂 The leave of sage 🍃to put on the Saltimbocca ??? Without Sage leave it's not a real Saltimbocca 🤔🤔🤔
I spent a month in Rome thinking why is their food mid compared to NYC Italian food, that is what happens when you rely on Google. I’ve never even heard of this smh.
She’s an Aussie. I’m British, there is no way she’s from the UK. Too much ‘twang’. She’s got that posh Aussie from the 70s/80s voice that you don’t hear anymore. Think Helen Daniels.
if criticizing people's culture is part of your culture it's says a lot about your culture, i mean, who are you to tell people how to live ;) have a good one
@@ray7419say how is it stupid? Killing baby cows is ok but not baby dogs or horses. Both are equally sentient beings. Attack the argument with logic, if you have any.
Meglio se ci metti la salvia fresca, non da fastidio a nessuno, solo a te. Il sale no il prosciutto e` salato, la farina nel tuo piatto era troppa quindi vedi di dare una sgrullata a quelle scaloppine prima di friggerle. Voto 8,5 ti sei fregato il 10 da solo, affari tuoi.
In my younger days as a journeyman cook, I worked in a good restaurant and prepared this many times a shift. We used fresh sage, but to lower cost, we used veal from the leg, butchered in house. Since it's tougher than loin, we would use a meat mallet to make escalopes, then lay the sage, then the prosciutto, then pound it all together to a uniform thickness. Salt and pepper, dredged and sauteed in olive oil and clarified butter, topped with Fontina, hit the pan with garlic and shallot, deglazed with marsala followed by good veal stock, reduced, finished with butter and plated. 40 years later, I can still go through the motions in my head and taste it. Guess I need to go to the local butcher shop now, I'm hungry!
Very similar to what I have learned.
Thank you!
BS this is not as popular as fried pigs nipples or door mouse!
Sounds like good ol days
Yo, I love this guy, he's such a professional. I watched a video with him making carbonara like 8 years ago and he impressed me with how simply and perfectly he made it. And he explained everything. Absolute legend.
My mum is Bresciana and dad Milanese. I'm glad this programme respected the origins of this dish 😂
Come?
I went to Rome on a pre packaged tour this was the first meal we got
I know some people don't like eating veal (my girlfriend at the event) but the one time I had it served at a wedding it was so delicious I still remember
Does the original traditional recipe call for cooking it in a mix of butter and olive oil? Does it specify a specific kind of white wine?
There are different recipes for Saltimbocca, so you might use the ingredients you prefer the most. But the white wine should be dry and not too sweet.
@@DWFoodWow.. respect for replying to a genuine question.
❤️ Italy
😋
disagree about the dried sage. It should always be fresh but use smaller leaves.
its just cheaper
@@MrNoipe The chef had a point (as does @sibionic). Large mature sage leaves can be too distracting in texture (especially when sandwiched in between the meats ). Young fresh leaves are no problem - and are what I use by preference - I grow my own. Yes dried sage is cheaper, but (depending on time of year) it may also be the better option.
so visiting Rome this weekend(just to eat good food), and scouting the net for the best dishes 😛
Jhuth, tu kolkata ghum, Rome😢😂😂😂
@@bhaskarparida1201 in rome at the moment... Had cacio e pepe... And btw who are you
Did you eat the salti in bocca?
@@pierluigiadreani2159 oh yes absolutely!!! I had it in Cecchino dal 1887... Such delicate taste... It was awesome
I make this with turkey cutlet. Cheaper, rich enough to compliment the sauce, and no one gives you grief about baby animals. Also use a dry sherry and braise the prosciutto in the sauce, don't pin it to the meat. The flour makes a roux with the meat juice and sherry. Half and half on the fresh v dried sage, but I use dalmatian. The stuff in the video looked enemic, but it might just be veal and the wet veil of uncooked prosciutto
Lies again? Staff Appraisal Report
Oh Christ 😂
Why use very big aperture on the dish close-up shots?
❤
Their veal really is the tenderest, the mafia beats up the cutlets on-camera.
Che simpaticone😂😂😂😂😂
As is so often the case, the thumbnail picture has nothing to do with the video, which I find terrible.
compliments to the Cook but did he not forgott the main part 😂😂😂 The leave of sage 🍃to put on the Saltimbocca ??? Without Sage leave it's not a real Saltimbocca 🤔🤔🤔
I wouldn’t use dry sage.
I wouldn't eat this
I just got eye cancer
from reading the comments
I always thought saltimbocca translates to “jump in the mouth”.
Vous avez remarqué que tout les chefs cuisiniers d'italie ou même d'ailleurs évoque leurs mères ou grands mères.
Rome most famous: Gaius Iulius Caesar Knifed
Seems like a lot of work for two bites of food. I appreciate flavor and everything, but god damn.
2:34 samsung's notification sound
Excellent reporting by an Australian female narrator
Nah, mate. 😊
Sounds excellent to me it's lovely
Interestingly, most “Roman” dishes did not originate in Rome.
Makanan apa ini ga ada bumbu2 lain.
Pdhl katanya Makanan khas.
Proscuitto itu asin
@@AndrewIndoChannelga halal,cuy. Babi itu haram!
@@goodputin4324everybody eats what he /she wants..
@@freudvibes10 haram!
chitskins get back to indonistan or wherever you come from
food
I spent a month in Rome thinking why is their food mid compared to NYC Italian food, that is what happens when you rely on Google. I’ve never even heard of this smh.
They're after your money!
Certo che la salvia essiccata è una vera ......zata.
its like a wet semi schnitzel
Actually our schnitzel is mainly "cotoletta alla milanese"
Schnitzel is actually an old roman dish as well; used to have a herring served on top- nowadays it's a slimy canned anchovy
where do you get slimy canned anchovy ??? all the canned anchovy in the world is not slimy.@@intractablemaskvpmGy
It seems inappropriate to have an Australian female narrator, maybe it's just me.
What about your mother narrating the video? That looks more appropriate right?
It's just you. Bonjour DW❤
Australian accent is cute,elegant. However, this dish is so easy to make and I am an Asian. Need something more sophisticated.
I wish it was British narrator if they want a English speaking narrator
This channel is about European culture
@@robzsarmy5471 I think an Italian who speaks good English would be the most appropriate narrator. Or even a German since its DW. Yes or English woman
In the 60s Italians were so poor, this junk was taken as a delicacy. Though life.
A great piece of veal, and good quality prosciutto is exactly that, a delicacy! The junk resides between your ears!
She's not Australian mate. I'm Australian, she's English.
She’s an Aussie. I’m British, there is no way she’s from the UK. Too much ‘twang’. She’s got that posh Aussie from the 70s/80s voice that you don’t hear anymore. Think Helen Daniels.
What a boring cuisine, fancy salted meats, bland pastas lol
You never tried Nduja parmigiana and Norma Italian food is not bland at all, Calabria’s one is the specyer of Europe.
If eating baby cows (calves) is part of your “culture”, it says a lot about your culture, or the lack thereof.
Cry more lol, sad little person
if criticizing people's culture is part of your culture it's says a lot about your culture, i mean, who are you to tell people how to live ;) have a good one
That’s a very stupid statement.
@@ray7419say how is it stupid? Killing baby cows is ok but not baby dogs or horses. Both are equally sentient beings. Attack the argument with logic, if you have any.
@@sullfolifei am the person who shows you people the mirror and exposes your double standards.
This is the first time I see a bland Italian dish. This could be Italy's answer to Scandinavian & Dutch herring dishes.
It is not bland.
mustafa simply doesn't like prosciutto
Meglio se ci metti la salvia fresca, non da fastidio a nessuno, solo a te. Il sale no il prosciutto e` salato, la farina nel tuo piatto era troppa quindi vedi di dare una sgrullata a quelle scaloppine prima di friggerle. Voto 8,5 ti sei fregato il 10 da solo, affari tuoi.