Cook this
The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
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II
Description
Saltimbocca — "jump in the mouth" — is a Roman preparation of thinly pounded veal (or chicken) escalope covered with a sage leaf and a slice of prosciutto, sautéed until the prosciutto crisps and the meat cooks through in under 5 minutes. The technique is speed and precision: high heat, very little fat, and the understanding that the prosciutto cooks and crisps while simultaneously basting the meat beneath it with its rendered fat.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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