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Saltimbocca alla Romana

By Mara Fleishman, February 16, 2009  |  Meet the Blogger  |  More Posts by Mara Fleishman
Are you looking for a way to add gourmet flavors to everyday meals? If so, then this week’s episode of the Secret Ingredient is for you! Featuring Whole Foods Market’s 365 Everyday Value Extra Virgin Italian Olive Oil, our featured recipe is Saltimbocca alla Romana, a tender chicken breast layered with prosciutto and sage, sautéed and topped with a buttery white wine sauce. While it might sound like a fancy Ferrari sport car kind of dish, it’s actually an easy laidback Vespa kind of recipe -- one that’s ready in less than 30 minutes and perfect for weeknight suppers or weekend dinner parties. Join guest chef Michele Di Pietro as she shares her passion for bringing authentic Italian flavors to everyone’s table with her favorite saltimbocca recipe, which literally translates to “jump in your mouth.” Get the Recipe: Saltimbocca alla Romana

 

3 Comments

Comments

Michelle @ What Does Your Body Good? says ...
I'm trying to think of a way to enjoy these flavors, vegetarian style! Maybe it's the sage and buttery white wine with canelli beans!
02/18/2009 3:48:09 PM CST
saldenais says ...
@ Michelle: Thank you for watching the Secret Ingredient and for your comment. As far as enjoying the flavors of Chicken Saltimbocca vegetarian-style, I like your cannellini bean idea and would like to offer two more suggestions. 1) Substitute zucchini or yellow squash for the chicken. Cut the squash lengthwise into ½-inch thick planks, dip them in flour (shaking off any excess), then in egg wash or plain soymilk and finally in panko bread crumbs. Sear in one tablespoon each olive oil and butter (or butter substitute) for about 3 to 4 minutes per side. Make the pan sauce as directed, but add a few teaspoons chopped fresh sage at the end. Finish with an extra squeeze of lemon. 2) The other idea is to again substitute the zucchini or yellow squash for the chicken and replace the prosciutto with vegetarian bacon strips (tempeh bacon strips would probably not work well here). Wrap one piece of bacon around the squash and secure two leaves of sage to the bacon with a toothpick. Dredge lightly in flour and cook according to the recipe. I hope this helps! Please let us know what you think.
02/19/2009 4:37:35 PM CST
Laurie says ...
This was awesome. I made it for Mothers Day yesterday and I did not make enough, everyone wanted 2nds and I didnt have enough!!!
05/11/2009 1:32:10 PM CDT