Pork Saltimbocca - Food Wishes
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- čas přidán 9. 11. 2017
- Learn how to make a classic Pork Saltimbocca! This prosciutto-wrapped pork scalopini is one of the most delicious meat dishes ever invented. "Saltimbocca" means "Jumps in the mouth," and it does! Visit foodwishes.blogspot.com/2017/... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Pork Saltimbocca recipe!
- Jak na to + styl
Check out the recipe: www.allrecipes.com/Recipe/261610/Pork-Saltimbocca/
Yes!
Chef John this dish is delicious, your recipes never fail - thank you
"I don't think two is enough, and four is too many." So in other words: Three shall be the number thou shalt count, and the number of the counting shall be three. Four shalt thou not count, neither count thou
two, excepting that thou then proceed to three.
Nicely summed up - you should stitch that onto a pillow.
Nice reference!
Five is right out!
Yeah
NERD
You are the John Paul Jones of making stock without bones.
Nice
Content Aware Phil that joke dropped like a lead zeppelin
I live for the corny quotes
@@pauljoneseyboy9615 🤣🤣
The best way to tear prosciutto into several pieces is to attempt to handle it at all.
For best results, be especially careful.
Keith Graber 🤣
"Crusty Ham Exoskeleton"
That'd be a good name for your band.
Wow, Chef John is the best. After 5 years of making his recipes, I have not once been disappointed. Brilliant.
i second you. I made one or two recipes by Gordon Ramsay and i didnt like them as much. Chef John is all the rage.
"Pasta Puttanesca, which also means something in Italian." Fun fact, if you enhance the audio here, you can hear Chef John's smirk and suggestive eyebrow wiggle. True fact!
How do you know it's not a false fact?
If I recall when we visited Pompei, Italy, the brothel ladies would make this spaghetti with sauce neal for their clients because it was a fast meal to prepare for their visitors!
I chortled a bit
@@prideofasia99 I've tried but I never learned how to chortle properly.
@@terrencebradley5417 just smile politely and go "hmhmhm"
I made this last night and it was outstanding. All of our dinner guests raved. I served it with a creamy (creme fraiche) lemon risotto and some oven roasted asparagus. Just fabulous. I will definitely be making this again!!
ChefJohn is the gold standard for youtube food recipe videos! Another masterpiece
That cut into the final product is my favourite part of every video, soooo satisfying!
Watching this starving! It's torture
Chef John, once again you've knocked it out of the park. Thank you for all the lessons, aside from making me a better cook, my family is eating much better thanks to you. Kudos sir.
As I’ve mentioned before in postings, you and Jacques Pepin are the only chefs That I follow on CZcams. You actually address minor things that occur when following a recipe which help with the finished dish, thanks.
I was a waiter at an Italian restaurant and we served this dish, but your version looks much better! Thanks so much for posting this, can not wait to try this.
Love all his recipes. He is never dogmatic, leaving some leeway as there should be in any cooking.
Molto bueno. Veal Saltimbocca is my favorite main course with a bold Chianti Classico. My father-in-law smiles from heaven. I didn't know saltimbocca was this simple. Now I'm brave enough to try making it myself. Grazie.
I've enjoyed cooking since I was a kid, but...
As I've matured, so has my interest in good cooking. You have been one of my main influences and resources for practical knowledge in the last few years.
My cooking has improved drastically thanks to you.
Just finished eating this. We followed the recipe to the letter. Absolutely AMAZING!!! This is going in out recipe book and never coming out.
Wow. I loved using the trimmings in the sauce. I caramelized some onions with the minced scraps, and used saki which I reduced to a syrup before adding the stock. This is an absolutely delicious dish. Thank you Chef John!
Definitely one of my favorite chefs. Exceptionally entertaining and spot on with flavors.
Dear Chef John. I really rarely comment, but after making a version of this with basil and some other kind of thinly sliced ham, I have just got to tell you: THAT WAS THE BEST DAMN PORK TENDERLOIN I HAVE EVER HAD! Thank you.
I've just spent 2 hours watching your video clips one after another and all I can say is AMAZING!
Hi Chef! You truly are an inspiration to me. Thank you for bringing me joy, and delicious recipes. u da best
If I'm the Jimmy Page of applying the sage, I want a Whole Lotta Leaves
You need cool beer,
Baby I'm not full yet,
I'm gonna send ya
back to smoothies
A way down inside
The honeybun cooling
I'm gonna give you my leaves
Gallow's Pole Humor,
its such a blessing when chef john posts a new video
I made this for dinner last night. Your "cheater" pork sauce is truly amazing. It stuck to my home made potato gnocchi like no ones business. Thank you!
I always appreciate your comments on seasoning, such SAGE advice...
Me and my husband have made this about 5 times. And it is amazing. Best pork recipe ever.
I’m totally making this. I love Italian food. And pork tenderloin is a very affordable cut of meat. Wonderful to see yet another way to prepare it.
I’ve made this recipe many times and it’s a favorite of my daughters as well. It’s just so savory and delicious. Thank you chef John
Perfect! Just bought 1 kg of pork on sale. You are the best, chef John
When I was in college, I had an amazing Veal Saltimbocca in Boston's North End. It was the first time I had heard of the dish and just the most delicious thing I'd ever eaten. I'm so excited to try making it myself (without the veal!)
This is probably the best channel on CZcams
Another winner that I have to add to my "must cook" list! Looks delicious.
John made this tonight and it was fantastic !! I took the little scraps of meat that was strain off the sauce and added it to a crimini mushroom and shallot mixture that I sautés in butter and deglazed with dry sherry! I then added it to al dente tagatelli and wow what a combo!!!!
BRW added some chiffon of sage to the pasta tied into n nicely!!
Man you really are the only person i know that consistently makes me drool and laugh in the same Video. You are Awesome!
For the record, your channel is one of the best.
Chef John deserves his own TV cooking show :) you're the man!
The color on those was magical
I made this last night and it was AMAZING. I modified it a little and used smoked paprika powder underneath the prosciutto. Which by the way was fantastic, and I highly recommend you trying sometime.
Perfect, I got everything in my fridge or garden, will cook this this weekend. The only thing I will change is finely grate some parmesan cheese between the prosciutto and the pork loin, I think this will taste even better+it kind of binds both pork layers together. Thanks chef John!
I made it tonight. It looked just like the video, the taste was wonderful. Veal probably would have made it even better :) Thanks for another great food wish come to life.
God I've made chef John's recipes and they have always been amaziiiingg ❤️❤️❤️❤️❤️
"People are fine with young pigs, but young cows not so much." Chef John cracking me up.
Did this today and it came up fantastic, thank you.
Food wishes, I have been making this dish for years. At home. I have also always ordered it when seeing it on a menu when eating out. I have always been disappointed when doing so. I will not go in to the reasons why, in detail, here. Your video, however, has given me food for thought on how I may improve my take on the dish - thank you.
The best dishes are the simplified ones! Can't wait to try this one out. I never eff seen heard of it. Thxs CJ !
As Emeril Lagasse says, "PORK FAT RULES!".
I can't imagine this dish not being great.
Just the pictures made my mouth water.
Thanks Chef John
Holy crap! That looks amazing! Yes, I’ll be making this for quarantine cooking! Thank you!
How refreshing to see a professional not hacking away at a peice of meat with a dull knife.
"one last gentle pounding"
Final wishes
Chef John is slowly but surely wearing down our steadily eroding heterosexuality
"Give it one last gentle pounding". Lol.
Man, does this dish look and sound amazing! 🤤
You are, after all, the Jimmy Page of applying the sage. Great recipe Chef John!
No young cows, young pigs are alright, luv your humor Chef John.....great recipe, made it exactly as you suggested, A+++
Can't wait to make this, looks spectacular !
Chef John, I love
you sooooooo. Much.
I had a feeling this was going to be good based on the name alone, “Jump in your mouth.” And after checking the sauce and plating it I knew it was going to be crazy good. So I put our sides (brocolli and rice pilaf) on a separate plate. With this being our first time having this dish I wanted to keep the sauce on nothing but the meat since there wasn’t much of it. Winner, winner! It’s not quick dish, but is sure worth the work. Another Chef John favorite! The sauce and the Proscitto ham absolutely make this a flavor explosion. No Cayenne needed! Ha ha😉
I love the way you say "freshly ground black pepper ".
Tried the receipe. Awesome taste! Thanks chef
in saying this i do not jest, chef John you are the best! Thank you!
I like the way chef john talks
Bravo, chef John. My favorite of all your videos.
Wonderful, thank you, it's something new for me.
By far the greatest food vids on youtube!
That looks like a good lunch to serve during the Christmas holiday's!
You are the Mage of distributing the sage!
I've never made a recipe from chef john that didn't turn out incredible. He is the bob ross of cooking
Really loved your foods really make me hungry 😄 thanks for sharing !
I am absolutely fine with Baby Cow! I will try both! Thank You Chef!
Made it this weekend. Came out aces. Thanks!
I’m going to try this. It looks delicious
Yummy, looks great!
You want a really good taste,use Marsala wine in the sauce
Marsala *might* work in this, but the sauce is reduced down so much that I think the sweetness could overpower the other flavors if you're not careful. Chef John does say in his blog post that Marsala can be used. Personally, *if* I used Marsala, I'd only use a few tablespoons and then round out the remaining 2/3 cup with a semi-dry white.
Do not use sweet marsala,use dry marsala
Specifically a dry Marsala :)
It would be too reminiscent of chicken Marsala.
Hey chef John! Here’s my wish: ideas on things that taste well cold! You have inspired me to eat well and I have started to cook my own lunches to school for the first time but we don’t have a microwave and I’m basically eating chicken and salmon all the time
Chef, you are awesome and I am deeply indebted to your videos. Here are my two food wishes, if you haven't already tackled them before:
1) Make use of black garlic in a dish that accentuates it.
2) Do a seared Foie Gras presentation/recipe video.(Not Pate or Terrine).
Oh yeah! That looks so good! Nice cook Chef!
Chef John, you are a delight to listen to. Hahaha. Thank you for this recipe! I will make it. :)
That looks amazing.
Gotta tell you....as a home chef I will tell you that I LOVE VEAL...however after seeing what you did with this pork loin I did the same...except with the addition of some fresh mozzarella it was AMAZING....thank you for letting me know I dont need veal all the time
Complement yourself when you earned it. You earned it.
Really liked the thumbnail for this video. It looked very high-end with a black/white/silver theme. I immediately thought this recipe would be for a high end dish.
That gelatin hack...brilliant!
Love your recipes
I followed the recipe explicitly. There was A LOT of pork, which I pounded to 1/4". This is enough for 4 people. The tenderloin weighed .52 kilos, exactly 1 1/4 pounds. Three minutes on medium high in an All Clad 5 ply pan. it should cook for less so it is not so terribly dry. Maybe baby cows are better for this dish? I would salt lightly if at all. The stock was awesome, I had my home made chicken stock and also added a Tbsp of shallot to it when I started it. It reduced down beautifully, but there was only enough for two of the pieces. I did use the white wine as directed. For those reading, double the stock and white wine. There is never too much sauce for a semi dry dish. Now I have two leftovers with no sauce.
BTW, I have had this dish many many times over my 64 years of life.
Thanks,
John
As usual, well presented, and looks absolutly tasty. I really like the sauce. will make it next week. Thank you sir!
You're the best!
You are so very inspirational chef 💕
This looks fantastic! I have a frozen pork tenderloin in the freezer. Dinner this week!!!!
i love how you point out the moral inconsistencies for the vilification of veal! (though i will concede some methods used do seem unethical.)
Friggin!!! Awesomeness!!!!!
Thanks Chef John, for a recipe I am sure to try. I love Saltimboca. I am one of those people who stopped eating veal years ago. And it was not because it was a "baby cow"; it was because of how they got that baby cow to be white meat instead of its natural pink. I would eat veal now if I could find pink veal in the market.
Gotta try this one!
chef john this recipe looks very good ...i will certainly remember the stock trick ...
An Italian entrée with no garlic! I did not know that existed. I am sharing this video with my brother, who has reached the level of Chef Tomaine, and we will make this for his wife, who actually has a job.
They are great using veal rumpsteak too, also sometimes we put a dust of parmigiano or pecorino between the ham and the meat...
Made this today, but had to use Serrano Ham. For some strange reason, my local supermarket did not have prosciutto. The dish was absolutely delicious!
Magnificent process & recipe
I love you chef John and I tried tons of your dishes and they were absolutly delicious and had a nice little twist to it but this is heresey!!! ;)
When done right this is my number one meal in the world.
Chef... Your flour dusting is on point, sir.