This week I've been thinking about what to grow in the restaurant courtyard garden and in a few months time, maybe I'll have some of these lovely ingredients to play around with at last.
Saltimbocca alla Romana is traditionally made with veal escalopes. For want of a good rose veal supplier in Hereford, we use chicken and it works very well indeed. So if like us, you decide to make your Saltimbocca with a different meat, I'll understand and won't rush to report you to the Italian food police!
1tbsp vegetable oil
100ml white wine
lightly seasoned flour for dusting the meat
On a clean board use a large knife to cut the chicken breast in half horizontally.
Place the fresh sage leaves on top of the two halves, followed by the Parma ham.Check that the chicken has cooked before turning the heat up to high and letting the sauce reduce and thicken.
Serve immediately with your choice of vegetables and potatoes or even polenta to help mop up the rich, flavoursome sauce.