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Oh how I love Italian food! And oh how I miss all the things. But scoot in your chair, friend, because I have a secret to tell you…
Italian food is not just pasta.
Yesssss! Hands raised to the sky, there are other Italian dishes we can eat. One traditional dish is saltimbocca, which translates to “jumps in the mouth,” meaning it is so good, it jumps in your mouth. It is typically veal wrapped with prosciutto and sage leaves, marinated in wine and sautéed. I imagined a version that would be suitable to have as an appetizer, a main dish, or to bring to a backyard party. I thought it would be fun to put the veal and prosciutto on skewers, and dip them in a sage pistou. Bene!
If you don’t want to use veal, you can use thin-sliced chicken breast. Just know that though veal and chicken look similar, the taste is quite different. It will still be good!
Prosciutto is inherently salty. Here’s how to test the final saltiness of your dish: make the pistou with 1/4 teaspoon of salt. Taste with a bit of prosciutto, then decide whether to add salt. Trust your instinct.
Andiamo a mangiare!
- 1 tbsp fresh oregano
- 2 tbsp chopped fresh sage leaves
- 3 large cloves garlic
- 1 tbsp lemon juice
- ½ cup extra virgin olive oil
- ¼ tsp sea salt, or to taste
- ⅔ lb thin-sliced veal for scallopini
- 3 oz thinly sliced prosciutto
- To make the pistou, whirl first six ingredients in a mini food processor or blender.
- Place veal in a container. Add 2 tablespoons of pistou to the veal. Turn the veal so that all pieces are well coated. Cover and refrigerate for 30 minutes.
- Preheat oven to 375 degrees F. Lay a piece of veal on a cutting board. Place a piece of prosciutto on top of the veal. Roll it tightly lengthwise so that you have a long roll. Pierce the roll with 4-inch skewers about every inch. Cut between each skewer so that you have swirls on the skewers. Repeat for all pieces of meat. Place skewers on a parchment-lined roasting pan. Bake for 15 minutes.
- To serve, place skewers on a platter with a dish of pistou for dipping.