Archive for July, 2010
If literally translated, the word Saltimbocca means “to jump in your mouth”. And that’s exactly what the flavors in this dish do!
Saltimbocca is a dish traditionally made with veal, although it can be done with pork, chicken or even turkey. It’s super simple and super fast to make and it’s always a crowd pleasure.
Think about it: prosciutto, pork tenderloin, fresh sage leaves – all sauteed in a pan and topped with a creamy beurre blanc sauce made with our ACADÉMIE White Wine Blend #2. What could be better?? We chose Blend #2 because the bright citrus and lemon/lime notes brighten up the pork and prosciutto nicely.
This recipe is certainly one of the “classics” to keep in your repertoire – check out the recipe by clicking on the link below!