Adam recently had the brilliant idea to make saltimbocca, a delicious Italian dish of veal cutlets fried with sage and prosciutto. I don’t usually like fussy dishes, but I have to admit that this meal was very fun to assemble — it felt like I was stitching our meal together. It’s not so much about following a recipe (though this recipe seems to be quite similar) as it is just getting the vibe right: paper-thin veal cutlets are carefully threaded with sage leaves and prosciutto, dusted with salt and pepper, and then dredged in a bit of flour. We fried our saltimbocca in a skillet filled with hot, frothing butter, and fried them until crispy.
I served the veal with a simple butternut squash + brown butter risotto, and Adam fried up some mushrooms and made my favorite cabbage dish (his specialty): sauteed cabbage with bacon and lemon. Simple, but blows my mind every time. I eat platefuls of this stuff and never get tired of it.