illdothedisheslater

The first recipe I ever made using Prosciutto di Parma was also one of the first recipes that made me think, “Wow – I made this!”  It was Chicken Saltimbocca, a variation on the traditional Veal Saltimbocca – chicken wrapped in Prosciutto di Parma, fresh sage, and gently sautéed in white wine and butter.  The crisply fried Prosciutto di Parma balanced the richness of the sauce, and the sage asserted itself just enough.  A little lemon juice in the sauce added a slight acidity and freshness.  I was pretty darned impressed with myself.

Challenged to create an original recipe featuring Prosciutto di Parma, I returned to the simple classic flavors of Saltimbocca, but in miniature – this recipe, while fairly easy to make, is a complex and delicious appetizer.

Saltimbocca translates to “jump into the mouth”, which made an appetizer version a natural match.

Ingredients:

¼ lb. Prosciutto di Parma, diced

(Note:  Prosciutto di Parma is the real thing – the highest quality and best tasting.  Is it worth it?  Absolutely – accept no substitutes.)

1 ½ cups cooked, cooled, and shredded chicken

1 tablespoon minced fresh sage leaves (10 to 15 leaves)

¼ cup mayonnaise

2 tablespoons lemon juice

1 ½ tablespoons sugar

½ teaspoon freshly ground black pepper

¼ cup dry white wine

½ stick of butter (4 tablespoons)

1 package of frozen phyllo dough sheets

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.  Seriously – do this first.  You will thank yourself later.  Position oven rack into the middle of the oven.

In a small saucepan, reduce the white wine by half and add the butter.  Melt slowly while stirring often – don’t let it brown.  Resist the urge to drink it out of a shot glass.  This is a natural impulse, and it will pass.

In a medium bowl, combine chicken, Prosciutto di Parma, minced sage leaves, sugar, and pepper.  Toss with your hands until it’s well combined and the Prosciutto di Parma isn’t clumped together.

Add the lemon juice and mayonnaise and mix well.  This is the saltimbocca filling.   Again, resist the urge to grab a spoon and dig in.  Well, you have to taste it don’t you?  With a little extra mayo, this in itself is an amazing variation on chicken salad that I will make again and again.

Working on a clean smooth surface covered in parchment paper, lay out one sheet of phyllo dough.  Using a pastry or basting brush, gently paint the surface with the melted butter and white wine, leaving a half-inch border unbuttered.  Lay another sheet of dough on the first.  Repeat brushing and layering until you have three sheets – brush the top layer too.  There is no such thing as too much butter.

Phyllo dough is notoriously tricky and fussy.  Read the instructions on the package carefully, and trust them – they are the experts.

Using a VERY sharp knife, cut the dough into thirds cross-wise.  A dull knife will catch and tear the dough.  Lay one generous tablespoon of the saltimbocca filling close to a corner of one of the dough sheet thirds.  Fold the other corner over the filling in a triangle, gently pressing on the dough to flatten the filling.  Continue rolling and folding over into triangles (like folding a flag) until you reach the end.  Trim the scraps with a sharp knife, and place seam-side down on your parchment-lined baking sheet.  Continue with remaining dough and filling.

You will get better and better at this as you go.  Here is my first batch:

And here they are after I really got on a roll (pun!)

Place baking sheets into the preheated oven and bake for 15 to 20 minutes, or until golden brown.  All ovens bake differently – keep an eye on them.

Using a thin, sturdy spatula, gently transfer the bites onto a cooling rack.

Math time (ugh.)  The phyllo dough came with twenty sheets, so that makes six triple-layered batches with two leftover sheets.  Cut into thirds, this yields 18 finished bites.   You could cut the remaining two sheets and make two more, or you could eat the remaining saltimbocca filling with a spoon, which is exactly what I did.

If you let them cool for two or three minutes, you can serve them hot.   Once completely cooled, you can transfer them to an airtight container, refrigerate, and serve them cold later – they won’t be quite as flaky, but still full of flavor.  (Try this while still warm and they will get soggy.)  They are simultaneously crisp, light, and flaky while still rich and filling.  You can taste every ingredient, but the real star of the dish, fittingly, is the Prosciutto di Parma.

Guys, this is my first real attempt at writing a recipe – with measurements and instructions and the whole caboose.  I’ve learned a lot this week, had some mishaps, made some mistakes, and fell a little bit in love with a premium Italian ham.  I hope you enjoy.