Chicken saltimbocca

This recipe for jump-in-your-mouth-chicken is perfect for a quick weekday dinner and fancy enough to serve to guests at a dinner party. We use chicken but this recipe is traditionnally made with veal.

I dare say, it is just as good as in Trattoria Lilli, a quintessential Roman eatery where tourists rarely venture.

–          4 Chicken breasts or 2 packages of thighs (juicier with thighs)- pound them with a mallet or rolling pin while still in package to thin them out.

–          2-3 packages of prosciutto

–          Bunch of fresh sage leaves

–          ¼ cup of white wine

–          3 garlic cloves, finely grated

–          Zest and juice of 1 lemon

–          1 cup chicken broth

–          Unsalted butter

–          Tbsp flour

–          Pepper to taste

Pepper chicken on all sides (no need for salt, the prosciutto will do the trick). Place two sage leaves on each piece of chicken and tap with rolling pin/mallet to make it stick. Wrap prosciutto around chicken (Or just place pieces on one full side to cover leaves and meat. Melt a knob of butter in pan and add chicken pieces sage and prosciutto side down. Cook for about 3 minutes, prosciutto will crisp up and hold the sage in place. Flip and brown the other side for a few minutes, making sure you don’t let it burn. Set aside under foil. In same pan, add garlic and fry until golden. Deglaze with wine and let alcohol cook down. Add lemon juice, zest and the cup of broth and let reduce on low. Add 2 tbsp of unsalted butter to make sauce glossy. Place chicken back in sauce and let it finish cooking and sauce reducing. Don’t cover chicken with sauce (should be about half submerged). If not thick enough mix a spoonful of butter to a tbsp of flour and add to pan while stirring. Serve with silky mashed potatoes.

Pizza Bresaola, Rucola e Parmigiano

The most famous pizza restaurant in Rome, di Baffetto, is a well-oiled machine that produced 4 delicious roman pizzas every 3 minutes. Pizza Romana is thin crust pizza.  Here is Sarah’s favorite pizza: Pizza Bresaola, Rucola e Parmigiano. If at all possible, bake the pizza at 500-600 degrees C.

-1 package of ferme d’orée Bresaola

-a handful or two of arugula

-a handful or two of parmesan shavings

-a simple tomato sauce made from either fresh tomatoes or a high quality tomato can, some good olive oil, salt and pepper.

-fresh mozzarella

-pizza dough

Make a simple Margherita pizza with the tomato sauce and mozzarella, bake in hot oven until ready. Layer your bresaola, parmesan and handfuls of arugula over the baked pizza, grind some pepper over it and enjoy!

Trippa alla Romana

Tripe is not for everyone, but this is a very special recipe, close to what chef Federico Sisti serves in restaurant Frangente in Milan. If you cannot go there, try it at home!

  • 1 package tripe, sliced into ¼ inch strips, 1-1.5 inches long approx.
  • 1 tbsp olive oil
  • ½ red onion, chopped
  • 3 celery ribs, thinly sliced
  • A handful of celery leaves, chopped
  • 3 garlic cloves crushed
  • ¼ cup white wine
  • 1 to 2 cups tomato sauce
  • 1 tsp chili flakes
  • ¼ cup pecorino cheese, grated
  • ¼ cup parmesan cheese grated
  • 1 tbsp finely chopped fresh mint

Boil tripe strips in water and some coarse salt for 1 to 2 hours, covered. Drain.  Meanwhile, sauté onion, garlic and chili flakes in olive oil until a slight change in color. Add celery and leaves and cook for 5 minutes. Remove from heat. When tripe is tender, add to the pan with celery, stir and heat to medium high. Add wine and reduce. Add tomato sauce and simmer for 30 minutes. Season with salt and pepper.  In a separate bowl combine cheeses and mint. Plate tripe and sprinkle mixture over it. Enjoy!