Saltimbocca is an Italian word that means "fly into one's
mouth or to be cooked in a short time". We use beef here
instead of veal. Please enjoy the synergy from cooked
cured ham and beef.
- 4 thin-sliced beef
- 4 slices cured ham
- 8 sage leaves
- salt and pepper to taste
- olive oil
- 2 tbsp white wine
- 3 tbsp demi-glace sauce
Inosinate : 80mg/100g
- Cured ham
Glutamate : 340mg/100g
glutamate and so forth. Pairing of these two
ingredients provides umami synergy and
makes dish tasty.
Make layers of the beef, sage leaf and cured ham and sprinkle
salt and pepper. Wrap the layer with cellophane. Flatten it out
with a pestle. Unwrap and sprinkle it with flour.
Heat the olive oil and butter in a frying pan and add 1 till the beef turns golden brown. Arrange on a plate.
Pour white wine into the pan and add demi-glace sauce and
butter. Mix them well and season with salt and pepper. Put it
over the beef.
Mom's pot roast
Steak and anchovy butter
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Umami meatloaf burger
Steak and rice
New Orleans style bbq shrimp ravioli and koji crusted wagyu beef
Vietnamese noodle soup - "PHO"
Fried beef and asparagus with miso sauce
Hamburg steak with shiitake mushuroom
Ratatouille with beef
Cold beef salad with tomato oil-free dressing