Home
Events
Portal
Latest images
Register
Log in
| From: ~Pixie (Original Message) | Sent: 7/7/2004 3:20 PM |
| Saltimboca Saltimboca (Bien Venidos al Gabaldon de Casa Vieja) This is a classic recipe of the Italian cuisine, and a great way to do a tender piece of venison. For the showman, this is a natural for tableside chafing dish presentation, complete with flames and the most wonderful aroma imaginable. For two people, you will need two, thin 4-5 ounce pieces of your venison, the sirloin or a tender slice of leg are ideal. With a meat hammer, or the side of a coke bottle, carefully flatten the meat till it is very thin. Try for a roughly square shape when you are done. On each piece of meat, place a couple very thin slices of real Italian Procciuto ham. On these, put a thin slice of good muzzarela cheese, about 1/8 inch thick. Now roll each package up, jellyroll fashion, tucking the ends in neatly. Tie in a couple places so they will hold together. The Saltimboca can be prepared to this point well ahead of when they will be needed. Just before serving, heat a heavy skillet or chafing dish, add: 2 Tbl. butter Saute the Saltimboca in the butter until they are cooked through and lightly browned. Then add: 1/4 cup real Italian Dry Marsala Wine Flame the wine,when flames go out, add: 2 Tbl. butter Toss the Saltimboca around a bit until the butter is melted and forms a sauce. Serve with linguini, a nice salad and a bottle of dry red wine. This is the old recipe from Casa Vieja Restaurant Corrales, New Mexico, Cerca 1975 http://www.premiersystems.com/venison/recipe.html |