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- 600 GRAM CHICKEN BREAST, sliced thinly
- HANDFUL OF SAGE LEAVES
- 100 GRAM SMOKED HAM
- 1/2 CUP OF WHITE WINE
- 1/2 CUP OF CHICKEN STOCK
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Fry the garlic 2 minutes.
Add the quails and fry them until they are brown on all sides. Add the
soy sauce, sugar, ginger, white wine, lemon juice and five spices powder
and simmer for 15 minutes. Mix the cabbage with the onion and arrange
it on a plate. Put the quails on top and pour the gravy over the quails.
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Sprinkle the chicken
breast with salt and pepper to taste and put 1/2 slice of ham on each
slice of chicken. Sprinkle with sage and roll them up. Fry 6 minutes
on all sides, take them out of the pan. Add the wine and the stock,
reduce this on high heat to one third and drizzle this fluid over the
chicken.
"Saltimbocca" means "jump into the mouth". I have
sinned against all the rules in my version of the recipe: the original
recipe (saltimbocca alla Romana)
is prepared with veal cutlets, and furtherIt is not supposed to
be a roll, it should be flat. However, as I like rolls and veal is hard
to come by in
Bangladesh,
this is my contribution to the
Italian kitchen.
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