Mad about Barbetta

14 Sep

Fascination with food from Mad Men never ends.

Draper’s got himself in a tangle, much like the noodles in Bethany’s bowl at Barbetta.

We imagine she’s tucking into their Lingue Di Passero Al Pate D’ Olive (linguine tossed with minced black Sicilian olives) Spaghetti Sciue Sciue (noodles tossed with sauteed garlic, chopped tomatoes, mozzerella cubes, basil) or better yet, spaghettini with lobster.
Perhaps Don is enjoying a nice paillard of veal or one of our teenhood favourites, Saltimbocca alla Romana.
Surprisingly, we first tried this from Seventeen magazine, but have since lost the recipe.
This recipe is dead on and delicious.

SALTIMBOCCA ALLA ROMANA
4 (5-ounce) thinly sliced veal cutlets (scallopini) or chicken breasts, pounded
4 slices thinly sliced prosciutto
8 fresh sage leaves, plus more for garnish
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 tablespoons dry white wine (Seventeen called for lemon juice. Bah.)
1/4 cup chicken broth
Lemon wedges, for serving

Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wrap and lay a couple of sage leaves in the center of each cutlet. Weave a toothpick in and out of the veal to secure the prosciutto and sage. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to combine. Dredge the veal in the seasoned flour, shaking off the excess.
Heat the oil and 1 tablespoon of the butter and in a large skillet over medium flame. Put the veal in the pan, prosciutto-side down first. Cook for 3 minutes to crisp it up and then flip the veal over and saute the other side for 2 minutes, until golden. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm.
Add the wine to the pan, stirring to bring up all the delicious flavor in the bottom; let the wine cook down for a minute to burn off some of the alcohol. Add the chicken broth and remaining tablespoon of butter, swirl the pan around. Season with salt and pepper. Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges; serve immediately.

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One Response to “Mad about Barbetta”

Trackbacks/Pingbacks

  1. Mad About the Food « Saucy Cherie - September 20, 2010

    […] Bethany, Betty and Barbetta… cheque please! […]

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