{"id":3584,"date":"2019-03-11T18:13:19","date_gmt":"2019-03-11T17:13:19","guid":{"rendered":"https:\/\/les-petits-bonheurs.com\/?p=3584"},"modified":"2025-05-11T17:45:14","modified_gmt":"2025-05-11T15:45:14","slug":"saltimbocca","status":"publish","type":"post","link":"https:\/\/les-petits-bonheurs.com\/en\/2019\/03\/11\/saltimbocca\/","title":{"rendered":"Saltimbocca"},"content":{"rendered":"<p>What a better way to make you want to try this recipe than its literal translation\u00a0: \u00ab\u00a0jump in mouth\u00a0\u00bb\u00a0? (Except for those who remember the Alien movies).<\/p>\n<p>A gourmet dish to share for every occasions\u2026<!--more--><\/p>\n<p>&nbsp;<\/p>\n<div class=\"csRow\">\n<div class=\"csColumn\" style=\"margin: 0px; padding: 0px; float: left; width: 37%;\" data-csstartpoint=\"0\" data-csendpoint=\"355\" data-cswidth=\"37.0%\" data-csid=\"d50b9938-cd82-6596-bb5f-26ed5aa3c7b4\">\n<p><strong>For 4 people<\/strong><\/p>\n<ul>\n<li>4 veal thin cutlets<\/li>\n<li>12 Parma ham thin slices<\/li>\n<li>1 piece of parmesan cheese<\/li>\n<li>100ml <em>(1\/2 cup)<\/em> of dry white wine<\/li>\n<li>300ml <em>(1<sup>1\/4<\/sup> cup)<\/em> of liquid cream<\/li>\n<li>12 sage leaves<\/li>\n<li>Olive oil<\/li>\n<\/ul>\n<\/div>\n<div class=\"csColumnGap\" style=\"margin: 0px; padding: 0px; float: left; width: 1.04%;\"><img decoding=\"async\" style=\"border: none;\" src=\"https:\/\/les-petits-bonheurs.com\/wp-content\/plugins\/advanced-wp-columns\/assets\/js\/plugins\/views\/img\/1x1-pixel.png\" \/><\/div>\n<div class=\"csColumn\" style=\"margin: 0px; padding: 0px; float: left; width: 62%;\" data-csstartpoint=\"365\" data-csendpoint=\"960\" data-cswidth=\"62.0%\" data-csid=\"896f7b7b-58e8-2825-9d31-4e79ef5730b1\">\n<p>Cut shavings of Parmesan cheese, using a vegetable peeler.<\/p>\n<p>Cut each veal cutlet into three pieces. Place every piece on a Parma ham slice, dispose about three shavings of parmesan cheese on top, then close up the ham slice over the meat. Dispose a sage leaf on top.<\/p>\n<p>In a frying pan, cook the meat with a little bit of olive oil, until golden brown. Do not add salt, parmesan cheese and ham\u00a0 are salted enough. Deglaze with the wine and let reduce a little bit, then add the cream. Do not allow the sauce to thicken too much.<\/p>\n<p>Serve with tagliatelles.<\/p>\n<\/div>\n<\/div>\n<p style=\"text-align: right;\">Plate: Aboro @ <a href=\"https:\/\/www.bernardaud.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Bernardaud<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>What a better way to make you want to try this recipe than its literal translation\u00a0: \u00ab\u00a0jump in mouth\u00a0\u00bb\u00a0? (Except for those who remember the Alien movies). A gourmet dish to share for every occasions\u2026<\/p>\n","protected":false},"author":3,"featured_media":4504,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[20],"tags":[],"class_list":["post-3584","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-main-courses","post_format-post-format-gallery"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts\/3584","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/comments?post=3584"}],"version-history":[{"count":1,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts\/3584\/revisions"}],"predecessor-version":[{"id":3585,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/posts\/3584\/revisions\/3585"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/media\/4504"}],"wp:attachment":[{"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/media?parent=3584"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/categories?post=3584"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/les-petits-bonheurs.com\/en\/wp-json\/wp\/v2\/tags?post=3584"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}