Saltimbocca Spaghetti Food

SALTIMBOCCA ALLA ROMANA

Steps:

• Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wrap and lay a couple of sage leaves in the center of each cutlet. Weave a toothpick in and out of the veal to secure the prosciutto and sage. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to combine. Dredge the veal in the seasoned flour, shaking off the excess.
• Heat the oil and 1 tablespoon of the butter and in a large skillet over medium flame. Put the veal in the pan, prosciutto-side down first. Cook for 3 minutes to crisp it up and then flip the veal over and saute the other side for 2 minutes, until golden. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm.
• Add the wine to the pan, stirring to bring up all the delicious flavor in the bottom; let the wine cook down for a minute to burn off some of the alcohol. Add the chicken broth and remaining tablespoon of butter, swirl the pan around. Season with salt and pepper. Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges; serve immediately.

SALTIMBOCCA SPAGHETTI

Steps:

• Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering.
• Add prosciutto and cook.until crisp, about 3 minutes.
• Add sage.leaves and continue to cook until leaves are crisp, about 20 seconds.
• Using slotted.spoon, transfer prosciutto and sage to.paper towel-lined plate.
• Heat fat left in skillet over medium-high heat until just smoking.
• Thinly slice chicken and season to taste with salt and pepper and add to skillet in single layer.
• Cook without stirring until it begins to brown, about 2 minutes.
• Stir and continue to cook chicken through, about 4 minutes longer; transfer to bowl and cover.
• Add remaining 1 tablespoon oil and onion to now-empty skillet and cook over medium heat until softened, about 3 minutes.
• Stir in garlic and minced sage and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
• Stir in wine and simmer until reduced to ¼ cup, about 30 seconds.
• Stir in broth and simmer until sauce has thickened, about 6 minutes.
• Stir in chicken with any accumulated juices, capers, butter, lemon zest, and lemon juice and cook until warmed through, about 1 minute; remove from heat and cover.
• Meanwhile, bring 4 quarts water to boil in large pot.
• Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
• Reserve ½ cup cooking water, then drain pasta and return it to pot.
• Stir in chicken mixture and toss to combine.
• Add reserved cooking water as needed to adjust consistency and season with salt and pepper to taste.
• Sprinkle with crisp prosciutto and sage and serve.