23.4.12

chicken saltimbocca and cannellini beans


Despite this being one of the most famous and easy italian recipes, I haven't tried it up until juts a few months ago. But, it is so good, so incredibly satisfying and easy to make, that now we have it at least once a week.




Ingredients (for 2-3 people)

for saltimbocca
2 large organic free range chicken breasts
6-8 pieces of very thinly sliced prosciutto
6-8 large sage leaves
flour

for cannellini beans
2 tins of best quality cannellini beans
1/2 bunch of parsley
2 garlic cloves
salt, pepper
olive oil

To prepare saltimbocca, take each chicken breast and carve it up such that you get 3 relatively thin slices (for 2 breasts 6-8 escallops in total).
Place each piece of meat between two sheets of cling film and beat with meat tenderiser until it's even thinner and tender (but not broken apart).

Place a few tablespoons of flower on a plate and coat each escalope with flour. Place one sage leaf in the middle and cover with a slice of prosciutto. Thread the long bamboo skewer through, to catch the sage leaf and to keep the prosciutto firmly in place.

Shallow fry in a small amount of oil (1-2 tbsp) non-prosciutto side first, for 3-4 minutes until golden. Turn over and fry the prosciutto side for a minute or so (not very long at all). Set aside and repeat until all saltimboccas are done.

To make the beans, separate the parsley stalks from the leaves and chop the stalks finely. Thinly slice the garlic. Fry the garlic and the parsley in 2 tbsp of olive oil for a couple of minutes (make sure you don't burn it).
To this add entire contents of the tins, water and beans together. Add some salt and pepper and gently simmer for about 10 minutes, until some of the liquid evaporates and the beans are soft.
Crush the beans with the back of the wooden spoon and stir until you get viscous, thick mixture with some whole beans in it. Add roughly chopped parsley leaves and taste. You'll probably want to add a bit more pepper.


Serve together with saltimboccas with a glass of chilled white wine. Bon appetit!

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