On our last day in Tuscany we finally find a good supermarket. Not sure how we missed it. With Jeremy's help I get the butcher to slice up some veal and pound it thin. We are going to have the Saltimbocca I was expecting to have in Campania! Even there the butcher and I disagree on the technique because as I am describing that I wish to roll my escalopes he is wagging his finger and saying "Non, non." Apparently around here saltimbocca is cooked flat. We'll see about that.
Today is a take it easy day. We are very much of the opinion that you can't do everything and some things that were on our list of places we'd like to see may just stay that way. We want to just relax and laze around today. Part of soaking up the Tuscan experience after all is stopping and listening to the sounds of the countryside. We take the opportunity later in the afternoon to take a drive into the nearby town of Panzano which is a pretty hilltop town we discovered the other day on our way to San Gimignano. It also faces west so I just know it will look lovely under a late afternoon sun.
We return to Le Cetinelle in time to cook saltimbocca my way, with a slice of prosciutto lain on each escalope of veal, a sage leaf or two, rolled up and held together with a tooth pick. The rolls are pan fried, then the pan deglazed with some white wine. I added some philly (because I didn't have cream) then thickened up the sauce. It was pretty yummy.
Today is a take it easy day. We are very much of the opinion that you can't do everything and some things that were on our list of places we'd like to see may just stay that way. We want to just relax and laze around today. Part of soaking up the Tuscan experience after all is stopping and listening to the sounds of the countryside. We take the opportunity later in the afternoon to take a drive into the nearby town of Panzano which is a pretty hilltop town we discovered the other day on our way to San Gimignano. It also faces west so I just know it will look lovely under a late afternoon sun.
We return to Le Cetinelle in time to cook saltimbocca my way, with a slice of prosciutto lain on each escalope of veal, a sage leaf or two, rolled up and held together with a tooth pick. The rolls are pan fried, then the pan deglazed with some white wine. I added some philly (because I didn't have cream) then thickened up the sauce. It was pretty yummy.
RSS Feed
