Happy Birthday Rome!

According to Roman legend, the Eternal City was founded on April 21 in 753 BC.  Every travel brochure will tell you that Rome was created by Romulus and Remus, twins sons of Mars.  Abandoned as infants, the boys were saved from starvation by a she-wolf who nursed them.  I have often mused that perhaps this story of surviving hunger has contributed to the Roman passion for food.  Modern citizens of Rome will celebrate today with parades, concerts, street fairs and food – lots of food.

            Unlike most of Italy, Rome does not have particularly distinctive regional cuisine.  Roman cooking is best understood from the saying, “All roads lead to Rome.”  Roman cuisine is a collection of flavors transported to the city from all over Italy and abroad.   However, a few dishes seem to be associated with Rome more than any other region.  One of the most well known is Saltimbocca.  The dish features thin slices of veal or chicken breast topped with sage and proscuitto.  The dish evolved from a time in Rome when pork fat was commonly used for frying instead of butter or olive oil.  I usually use olive oil, however butter or pork fat is more traditional.

Chicken Saltimbocca alla Romana

4 halves boneless, skinless chicken breasts

1½ teaspoons dry, crushed sage

4 thin slices proscuitto

3 tablespoons lard, bacon fat, unsalted butter or olive oil

½ cup extra‑dry vermouth or other dry white wine

1 teaspoon finely grated orange peel

Salt and pepper to taste

1 tablespoon finely minced fresh parsley

Trim chicken breasts of any fat.  Place each breast between sheets of plastic wrap.  With a kitchen mallet, pound each breast, flattening to 1/8‑inch thick.  Sprinkle each breast with a little sage.  Place a slice of proscuitto on each breast and attach with toothpicks. Heat butter in a pan at medium-high heat.  Add chicken breasts in a single layer, with chicken side down.  Cook for 2 or 3 minutes, until lightly browned, and turn and cook on the other side.  Salt and pepper to taste. Transfer the chicken to a serving platter with proscuitto side up.  Remove toothpicks.

Increase heat in pan, add wine and scrape together the browned particles.  Add orange peel.  Pour the sauce over the Saltimbocca and sprinkle with parsley.