Pork Saltimbocca - Food Wishes
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- เผยแพร่เมื่อ 8 ก.ย. 2024
- Learn how to make a classic Pork Saltimbocca! This prosciutto-wrapped pork scalopini is one of the most delicious meat dishes ever invented. "Saltimbocca" means "Jumps in the mouth," and it does! Visit foodwishes.blo... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Pork Saltimbocca recipe!
Check out the recipe: www.allrecipes.com/Recipe/261610/Pork-Saltimbocca/
Yes!
Chef John this dish is delicious, your recipes never fail - thank you
You are the John Paul Jones of making stock without bones.
Nice
Content Aware Phil that joke dropped like a lead zeppelin
I live for the corny quotes
@@pauljoneseyboy9615 🤣🤣
"I don't think two is enough, and four is too many." So in other words: Three shall be the number thou shalt count, and the number of the counting shall be three. Four shalt thou not count, neither count thou
two, excepting that thou then proceed to three.
Nicely summed up - you should stitch that onto a pillow.
Nice reference!
Five is right out!
Yeah
NERD
"Crusty Ham Exoskeleton"
That'd be a good name for your band.
The best way to tear prosciutto into several pieces is to attempt to handle it at all.
For best results, be especially careful.
Keith Graber 🤣
Wow, Chef John is the best. After 5 years of making his recipes, I have not once been disappointed. Brilliant.
i second you. I made one or two recipes by Gordon Ramsay and i didnt like them as much. Chef John is all the rage.
"Pasta Puttanesca, which also means something in Italian." Fun fact, if you enhance the audio here, you can hear Chef John's smirk and suggestive eyebrow wiggle. True fact!
How do you know it's not a false fact?
If I recall when we visited Pompei, Italy, the brothel ladies would make this spaghetti with sauce neal for their clients because it was a fast meal to prepare for their visitors!
I chortled a bit
@@prideofasia99 I've tried but I never learned how to chortle properly.
@@terrencebradley5417 just smile politely and go "hmhmhm"
I made this last night and it was outstanding. All of our dinner guests raved. I served it with a creamy (creme fraiche) lemon risotto and some oven roasted asparagus. Just fabulous. I will definitely be making this again!!
That cut into the final product is my favourite part of every video, soooo satisfying!
Watching this starving! It's torture
ChefJohn is the gold standard for youtube food recipe videos! Another masterpiece
Love all his recipes. He is never dogmatic, leaving some leeway as there should be in any cooking.
As I’ve mentioned before in postings, you and Jacques Pepin are the only chefs That I follow on TH-cam. You actually address minor things that occur when following a recipe which help with the finished dish, thanks.
If I'm the Jimmy Page of applying the sage, I want a Whole Lotta Leaves
You need cool beer,
Baby I'm not full yet,
I'm gonna send ya
back to smoothies
A way down inside
The honeybun cooling
I'm gonna give you my leaves
Gallow's Pole Humor,
Molto bueno. Veal Saltimbocca is my favorite main course with a bold Chianti Classico. My father-in-law smiles from heaven. I didn't know saltimbocca was this simple. Now I'm brave enough to try making it myself. Grazie.
"People are fine with young pigs, but young cows not so much." Chef John cracking me up.
Chef John, once again you've knocked it out of the park. Thank you for all the lessons, aside from making me a better cook, my family is eating much better thanks to you. Kudos sir.
its such a blessing when chef john posts a new video
John made this tonight and it was fantastic !! I took the little scraps of meat that was strain off the sauce and added it to a crimini mushroom and shallot mixture that I sautés in butter and deglazed with dry sherry! I then added it to al dente tagatelli and wow what a combo!!!!
BRW added some chiffon of sage to the pasta tied into n nicely!!
This is probably the best channel on TH-cam
Dear Chef John. I really rarely comment, but after making a version of this with basil and some other kind of thinly sliced ham, I have just got to tell you: THAT WAS THE BEST DAMN PORK TENDERLOIN I HAVE EVER HAD! Thank you.
I was a waiter at an Italian restaurant and we served this dish, but your version looks much better! Thanks so much for posting this, can not wait to try this.
Wow. I loved using the trimmings in the sauce. I caramelized some onions with the minced scraps, and used saki which I reduced to a syrup before adding the stock. This is an absolutely delicious dish. Thank you Chef John!
How refreshing to see a professional not hacking away at a peice of meat with a dull knife.
No young cows, young pigs are alright, luv your humor Chef John.....great recipe, made it exactly as you suggested, A+++
You are the Mage of distributing the sage!
I like the way chef john talks
Hammed and slammed. Total technical chefy term.
come on and slam
and welcome to the ham
This is anther entry in the "cooking term or porn term?" game.
The color on those was magical
"Give it one last gentle pounding". Lol.
"one last gentle pounding"
Final wishes
Chef John is slowly but surely wearing down our steadily eroding heterosexuality
You want a really good taste,use Marsala wine in the sauce
Marsala *might* work in this, but the sauce is reduced down so much that I think the sweetness could overpower the other flavors if you're not careful. Chef John does say in his blog post that Marsala can be used. Personally, *if* I used Marsala, I'd only use a few tablespoons and then round out the remaining 2/3 cup with a semi-dry white.
Do not use sweet marsala,use dry marsala
Specifically a dry Marsala :)
It would be too reminiscent of chicken Marsala.
I made this last night and it was AMAZING. I modified it a little and used smoked paprika powder underneath the prosciutto. Which by the way was fantastic, and I highly recommend you trying sometime.
I love the way you say "freshly ground black pepper ".
Just finished eating this. We followed the recipe to the letter. Absolutely AMAZING!!! This is going in out recipe book and never coming out.
Hi Chef! You truly are an inspiration to me. Thank you for bringing me joy, and delicious recipes. u da best
Definitely one of my favorite chefs. Exceptionally entertaining and spot on with flavors.
I've enjoyed cooking since I was a kid, but...
As I've matured, so has my interest in good cooking. You have been one of my main influences and resources for practical knowledge in the last few years.
My cooking has improved drastically thanks to you.
I’ve made this recipe many times and it’s a favorite of my daughters as well. It’s just so savory and delicious. Thank you chef John
I followed the recipe explicitly. There was A LOT of pork, which I pounded to 1/4". This is enough for 4 people. The tenderloin weighed .52 kilos, exactly 1 1/4 pounds. Three minutes on medium high in an All Clad 5 ply pan. it should cook for less so it is not so terribly dry. Maybe baby cows are better for this dish? I would salt lightly if at all. The stock was awesome, I had my home made chicken stock and also added a Tbsp of shallot to it when I started it. It reduced down beautifully, but there was only enough for two of the pieces. I did use the white wine as directed. For those reading, double the stock and white wine. There is never too much sauce for a semi dry dish. Now I have two leftovers with no sauce.
BTW, I have had this dish many many times over my 64 years of life.
Thanks,
John
I made this for dinner last night. Your "cheater" pork sauce is truly amazing. It stuck to my home made potato gnocchi like no ones business. Thank you!
Tried the receipe. Awesome taste! Thanks chef
Another winner that I have to add to my "must cook" list! Looks delicious.
Complement yourself when you earned it. You earned it.
Food wishes, I have been making this dish for years. At home. I have also always ordered it when seeing it on a menu when eating out. I have always been disappointed when doing so. I will not go in to the reasons why, in detail, here. Your video, however, has given me food for thought on how I may improve my take on the dish - thank you.
I've never made a recipe from chef john that didn't turn out incredible. He is the bob ross of cooking
I’m totally making this. I love Italian food. And pork tenderloin is a very affordable cut of meat. Wonderful to see yet another way to prepare it.
For the record, your channel is one of the best.
When I was in college, I had an amazing Veal Saltimbocca in Boston's North End. It was the first time I had heard of the dish and just the most delicious thing I'd ever eaten. I'm so excited to try making it myself (without the veal!)
Gotta tell you....as a home chef I will tell you that I LOVE VEAL...however after seeing what you did with this pork loin I did the same...except with the addition of some fresh mozzarella it was AMAZING....thank you for letting me know I dont need veal all the time
Me and my husband have made this about 5 times. And it is amazing. Best pork recipe ever.
Chef... Your flour dusting is on point, sir.
Can't wait to make this, looks spectacular !
That gelatin hack...brilliant!
Yummy, looks great!
Perfect! Just bought 1 kg of pork on sale. You are the best, chef John
I always appreciate your comments on seasoning, such SAGE advice...
Man you really are the only person i know that consistently makes me drool and laugh in the same Video. You are Awesome!
Pigs feet is a great source of gelatin and collagen if you wanted to avoid powdered gelatin in making a sticky thick pork stock. And butchers are usually very happy to sell pigs feet
Chef John deserves his own TV cooking show :) you're the man!
When done right this is my number one meal in the world.
By far the greatest food vids on youtube!
An Italian entrée with no garlic! I did not know that existed. I am sharing this video with my brother, who has reached the level of Chef Tomaine, and we will make this for his wife, who actually has a job.
I made it tonight. It looked just like the video, the taste was wonderful. Veal probably would have made it even better :) Thanks for another great food wish come to life.
You make me laugh. Thank you!
We're hunkered down in Ohio per our governor with the COVD-19 pandemic so I made this recipe last night for dinner along with the lemon pepper potatoes and was very pleased with the results.
Really loved your foods really make me hungry 😄 thanks for sharing !
You are, after all, the Jimmy Page of applying the sage. Great recipe Chef John!
As Emeril Lagasse says, "PORK FAT RULES!".
I can't imagine this dish not being great.
Just the pictures made my mouth water.
Thanks Chef John
You keep tempting me and I keep cooking these dishes, now if I can just find some prosciutto in this one horse town.
At least you know where the prosciutto came from if the horse disappears.
Perhaps the shortest modern Food Wishes title ever.
I've just spent 2 hours watching your video clips one after another and all I can say is AMAZING!
Chef, you are awesome and I am deeply indebted to your videos. Here are my two food wishes, if you haven't already tackled them before:
1) Make use of black garlic in a dish that accentuates it.
2) Do a seared Foie Gras presentation/recipe video.(Not Pate or Terrine).
They are great using veal rumpsteak too, also sometimes we put a dust of parmigiano or pecorino between the ham and the meat...
That looks like a good lunch to serve during the Christmas holiday's!
God I've made chef John's recipes and they have always been amaziiiingg ❤️❤️❤️❤️❤️
You are the Jimmy Page of applying your sage. Rock On! Chef John!
Chef John, we know what you mean. My boss was an Italian gentleman, who taught me what’s up. Excellent recipe.
Thanks for specifying Kosher salt
Made it, love it, and all may family!
Omg yes... Thats foodporn!! 😍👌
Perfect, I got everything in my fridge or garden, will cook this this weekend. The only thing I will change is finely grate some parmesan cheese between the prosciutto and the pork loin, I think this will taste even better+it kind of binds both pork layers together. Thanks chef John!
I know I've been watching too much Frasier when I was positive he was gonna say "the Jane Leeves of your sage leaves"
I had a feeling this was going to be good based on the name alone, “Jump in your mouth.” And after checking the sauce and plating it I knew it was going to be crazy good. So I put our sides (brocolli and rice pilaf) on a separate plate. With this being our first time having this dish I wanted to keep the sauce on nothing but the meat since there wasn’t much of it. Winner, winner! It’s not quick dish, but is sure worth the work. Another Chef John favorite! The sauce and the Proscitto ham absolutely make this a flavor explosion. No Cayenne needed! Ha ha😉
Veal is still on the menu everywhere in Rome where tradition is still important
Long live Chef John
🇺🇸🇮🇹
Hey chef John! Here’s my wish: ideas on things that taste well cold! You have inspired me to eat well and I have started to cook my own lunches to school for the first time but we don’t have a microwave and I’m basically eating chicken and salmon all the time
This is *very* different from what my (Swedish) parents always have called saltimbocca. When they make it; it's made with minced meat which is flattened before being folded over tomato paste and smoked ham, then fried, and a pan sauce is made with cream and chives in the same pan. It is then served with pasta. They've been doing this same recipe since the mid-90's when I was a kid.
Really liked the thumbnail for this video. It looked very high-end with a black/white/silver theme. I immediately thought this recipe would be for a high end dish.
Uh, excuse me, has anyone seen the cayenne? Where's that confounded cayenne?
I think he slipped up!
Mike Clark I was also doing a play on a Led Zeppelin song too.
Dwayne Wladyka holy crap you’re right. No cayenne pepper. I’ve been waiting for this for a while and missed it completely.
Dwayne, what song is that? Sorry, my LZ knowledge is a bit sparse!
John put it on that pork's dna.
Saltimbocca (also saltinboccca) (pronounced [saltimˈbokka]; Italian for jumps in the mouth) is an Italian dish (also popular in southern Switzerland, Spain and Greece) made of veal lined or wrapped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one's own taste.
The original version of this dish is saltimbocca alla Romana (saltimbocca, Roman-style),[1] which consists of veal, prosciutto and sage, rolled-up and cooked in dry white wine and butter. Marsala is sometimes used. Also, sometimes the veal and prosciutto are not rolled-up but left flat. An American twist replaces the veal with chicken or pork.[
"Give it one last gentle pounding"
Am I breaking up with the pork? Is it moving to another city?
Chef John treats innuendo like he treats cayenne: he sprinkles it on everything, sometimes so lightly you barely even notice its there and other times with all the subtlety of a SWAT tactical strike
Was my absolute favourite dish in 70’s London, but always milkfed veal, always a toothpick through the sage leaves (2) always with veal marsala sauce and a little cream reduction. Side serving of asparagus. Heaven
Yup, surprised he used white wine rather than specifying Marsala wine. I use inexpensive Marsala and it turns out great.
Hammed and slammed. Absolutely fire.
Holy crap! That looks amazing! Yes, I’ll be making this for quarantine cooking! Thank you!
Chef John, I love
you sooooooo. Much.
Wowsome Chef ! Excellent recipe !
You are so very inspirational chef 💕
i love how you point out the moral inconsistencies for the vilification of veal! (though i will concede some methods used do seem unethical.)
Made this tonight and it was superb! My four year old son ate a whole serving, major success. I made two tenderloins and am freezing the four portions that were not cooked today, hope that will be alright.
Friggin!!! Awesomeness!!!!!