The picture above does not do Saltimbocca justice. Alas, I am not in the habit of taking pictures of my food before I eat it…so this canned image from Google will have to do.
I wanted to give a shout out, to two restaurants here in the Rochester NY area: Grandpa Sam’s in Spencerport and TBones Steakhouse in Penfield. I have eaten my recent favorite Saltimbocca dishes there. In fact, the only Veal that I’ve eaten in god knows how long. All hail the great Veal Saltimbocca!!! There is no ground breaking point or purpose to this little blog today…I just wanted to share some more yumminess with you.
Ok. Let’s start out with menu descriptions! Here we have Grandpa Sam’s http://www.grandpasamsitaliankitchen.com Lightly floured veal, pan seared prosciutto, fresh sage, mushrooms, olives, and spinach all simmered in a buttery, white-wine sauce, smothered in mozzarella cheese and served over capellini.
Here we have TBones http://tbonesny.com/ Sautéed panko-breaded medallions of veal with garlic, prosciutto, kalamata olives, sage and fresh mozzarella cheese, served over house made pappardelle pasta.
Are you drooling yet? You can just nod your head…it’s ok. Saltimbocca in general is a good thing. If I think so, there have to be others out there, right? You bet there are! Check out these websites:
Thanks to looking through these websites/articles, I now know that the word ‘saltimbocca’ means to jump in the mouth. Just by that definition, you know you are in for something good. Saltimbocca (pork, chicken and veal alike) originated in Italy. Most likely not in Rome, but in Brescia, northern Italy. The groupies of Saltimbocca are prosciuotto, panceta, sage, olives, saltiness and tangy goodness. Countrybred.com called Saltimbocca alla Romana the king of all Italian Secondi, I am pretty sure that means Saltimbocca dishes are the best of the best in Italian main courses. 🙂