One word for you folks: Saltimbocca. Sage is one of my favorite herbs, and prosciutto is one of the greatest foods on Earth (I often like to joke, well half-joke, that my favorite three words are: wrapped. in. prosciutto.). It should be no surprise, then, that I am a huge fan of Saltimbocca. There is something about mixing the tender salty prosciutto with the strong perfumey sage that make a perfect dish.
Saltimbocca is a great dish because of it’s versatility. Because the real stars are the sage and the prosciutto, it can be made with just about any meat. I’ve seen recipes that use chicken, veal, pork, and even fish with the classic combination.
Saltimbocca is not the only beautiful marriage of these two tasty ingredients. One of my favorite appetizers to make is prosciutto and Gruyere pinwheels. It’s a simple and easy recipe, with the two title ingredients rolled in a sheet of puff pastry along with fresh sage leaves. They make for a great presentation and are just a little bit fancy (aside from being delicious).
This recipe for braised pork shanks with prosciutto and sage looks delicious and will definitely find its way to my “to-make” list. For me, sage always triggers happy memories of Thanksgiving stuffing, and this recipe puts these two ingredients together in just that, a stuffing. Sounds great. There are a couple other great recipes for this perfect pair, including Emeril’s prosciutto and mushroom ravioli with fried sage. How about something a little different? You can even have these two ingredients with fruit! This recipe for roasted pears with sage and crisp prosciutto sounds pretty awesome, and super easy.
Are you as big a fan of this flavor combo as I am?
Clacked by Bob Degon
on Sep 15, 2009 @ 10:00 EST5EDT
