2 things to do with the children when its dark, cold and raining outside… again!
Roman Jump-in-the-Mouths (Saltimbocca alla Romana)
Whilst watching the chefs in our restaurant kitchens make this on a regular basis it occurred to me that children would love to do this – all that bashing and banging! Traditionally Roman cooks would use veal but chicken or turkey works equally well. “Saltimbocca” means “Jump-in-the Mouth” , we think it’s because it is so delicious you wish they would jump straight from the frying pan into your mouth.
Serves 4:
- 8 escalopes (approx 400g) veal, chicken or turkey
- 120g Prosciutto, cured ham, thinly sliced
- 16 sage leaves
- Salt and pepper
- 8 toothpicks
- Flour for dusting
- Olive oil for frying
- 50ml white wine, optional (add a little more meat stock if you are not using it)
- 100ml chicken or meat stock
- Knob of butter
Bash out the escalopes between two sheets of cling film using a meat tenderiser, pestle or rolling pin. Take care not to tear the meat. It should end up as ½ cm thick. Peel off the cling film and season each side of the escalopes with salt and pepper.
Cover each one with a sage leaf (leave it out of some if children aren’t keen) and then a slice of Prosciutto. Using a toothpick pierce through the ham, leaf and escalope and out again the other side. Heat the oil in a frying pan. Meanwhile dust the escalopes with a little flour each side and when the oil is hot fry them ham side down for about 30 seconds. Then turn them over and cook for about 4-5 minutes or until the meat is cooked through. To check this press the escalope with a fork and make sure the juices run clear.
Remove the escalopes from the pan set aside, pour the oil away from the pan. Add the white wine and a little meat stock to the pan and reduce for a couple of minutes to let the alcohol burn off. Then add the knob of butter and stir well.
Pour the hot buttery sauce over the saltimbocca and serve with mashed potatoes mixed with some Parmesan.
WHat the kids can do:
- bash the meat between the sheets of cling film, with guidance so that the meat isn’t too thin and becomes torn
- season the meat
- pierce the meat and leaves with the toothpicks
- add the wine, butter and stir the sauce
- put the leaves and slices of ham on the escalopes
If you are serving mash, let them grate the Parmesan and mash it in with the potatoes, adding lots of butter, salt and pepper.