THE BEST ITALIAN DISH EVER | VEAL SALTIMBOCCA

Veal Saltimbocca is a quick and simple Italian dish that is as good as it gets. With Fresh Sage, Crispy Prosciutto, and Thinly Sliced Veal, this recipe is sure to bring out the Italian in just about anyone. #italianfood #italian #cooking #recipe
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0:00 Intro
1:21 Prepping your Saltimbocca
3:33 Cooking your Saltimbocca
4:29 Final Result and First Bite
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Ingredients:
Veal Culets
Prosciutto
Fresh Sage
White Wine
Butter
Lemon
Flour
Salt and Pepper

What is the best Italian Dish ever that only takes a few ingredients fresh Sage crispy Pudo and thinly sliced ve did I mention we’re going to top it off with a lemon butter wine sauce that you’re never going to forget let’s learn how to make ve salt in

Bokeh hey friends welcome back Vince here today I’m going back to my ruse to teach you one of my favorite Italian dishes of all time today we’re going to be making ve salt and bokeh so salt and bokeh originated in Roman it is one of my absolute favorites so it takes Sage

Pudo ve you can actually substitute chicken if you can’t find ve you make a little lemon butter wine sauce it’s amazing guys friends if you haven’t already make sure to smash that like button give this video a thumbs up share comment and subscribe I make new

Videos every week so if you’re lucky you might be able to find this dish at a fine Downing Italian restaurant today I’m going to show you to make it even better for less than half the cost so what’s so elegant about this dish is you know while it’s delicious and complex

And has so many delicious flavors it’s super easy to make it only takes about 10 15 minutes all right guys enough with the talking pour yourself a glass of wine and let’s get started all right so the first step to making a perfect salt and boka is making sure that your ve or

Chicken is perfectly thin when you buy ve at at your Market you want to look for the thinnest cut that you can get after that you want to make it even thinner so what we’re going to do is we’re going to place our ve between two pieces of Saran Wrap and then we’re

Going to come in and we’re going to pound it out even thinner now take your time here we want our meat as flat as possible we’re looking for ve so thin that it stretches out past the ends of our dinner plate next take that paper thin ve and place

Your fr Sage across it using three pieces for each slice of ve after that grab the best Pudo you can find and place it on top of your bottom two layers all right so this is where I switch it up a little bit from the traditional method right here typically

People like to actually put the sage on top and then put a little toothpick in I’m a little bit different cuz I love love love love and I mean love the flavor of the Pudo so what I like to do is I like to do a fold like this a fold like

This and a fold like this and what you’re left with is a little ve pocket of goodness baby now we’re going to fold our salt Oka like a bol one slice at a time if you’re making this for multiple guests I recommend two to four pieces per person

Depending on their appetite that sand Danielle pudos looking so delicious I’m ready to eat already look at that baby line them all up and then it’s time for our flour all right now that we got our salt and boka wrapped up it’s time to dredge

It in our seasoned flour I just got a little salt and pepper and flour right here and we’re just going to give it a good coat make sure to flour your salt and both liberally then get a cast iron pan scolding hot one by one place your

Little bundles of joy into your cast iron give them a few minutes on the first side just enough time for the Puda to crisp up perfectly after about 4 minutes or once you see a nice crispy later on the bottom you’re going to flip them over one piece at a

Time and this is why I like to roll my salt and boka like a bol you get that amazing crispy Pudo all around the outside in each and every bite now once your salted boka is about 80 to 90% of the way cooked through you’re going to De glaze your pan with

Some white wine we’re also going to add in a couple of tablespoons of butter and some fresh lemon juice to make a gravy like sauce the flour here is going to help thicken it up a little bit now I like to give my salt and bokeh a little

Bit of time in the sauce flipping it a few times to make sure it’s coated perfectly and then it’s time to serve finally we’re going to take our pan sauce lemon wine butter the drippings from the ve you can even spoon some of this delicious sauce right on your side

Whether it be mashed potatoes green beans whatever it may be and that’s how you make perfect salt and boka all right folks let’s see if it tastes as good as it looks we got our beautiful salt and boka with a side of green beans I’m it’s going to get right to it

So it’s going to be sticky salty see how we did oh man the lemon and the butter mixed with the Pudo and the ve and of course a little hint of sage and the reason why you don’t salt the ve is the Pudo already has a ton of salt in it

So and I’m telling you green beans just go perfect with this and honestly this is almost assuredly my favorite way to use Sage I can’t think of a dish that utilizes Sage better in a more simplistic but elegant way thanks for watching I hope to earn your subscription be sure to like subscribe

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