Saltimbocca alla GianLeonardo

A variation I have never seen on a menu anywhere but guarantee you will like: Veal Saltimbocca GianLeonardo.

One evening, while preparing the chops for Saltimbocca (see above) while at home in N.Y. for the Easter Holidays, I discovered we had no white wine and the liquor store was closed. I really don't enjoy the veal without the wine sauce. My wife had cut a ripe tomato for the salad we were to have with the veal. I confiscated the tomato, diced it and added it to the pan after the veal was cooked ( with a little butter and oil added beforehand ). I added a small amount of salt (tomatoes always need salt ) and a few good twists of the peppermill. Then to this I added some burgundy red wine. When the fumes were gone, I added this sauce to the veal and WOW!!! I did not know how it would turn out when I started -- it was a great surprise.

I made it for dinner guests the other night, serving it with grilled Portobello Mushrooms, oven-baked quartered red potatoes and a mixed lettuce salad. We drank a fine Zinfandel wine, which I also used to make the sauce. I had to use scallopini because you can't find veal rib chops here in South Carolina.

This recipe is kindly provided by, and © Leonard Bibbo.

Here are two more variations:

• Saltimbocca alla Romana
  A very simple Roman recipe.
• Veal Saltimbocca
  Leonard Bibbo uses veal rib chops for his saltimbooca, and completes them with a tasty wine sauce.

A printer-friendly version of this recipe.

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