Daily Herald - Suburban Chicago's source for news This copy is for personal, non-commercial use. To order presentation-ready copies for distribution you can: 1) Use the "Reprint" button found on the top and bottom of every article, 2) Visit reprints.theygsgroup.com/dailyherald.asp for samples and additional information or 3) Order a reprint of this article now.
Article updated: 8/16/2012 3:30 PM

Kitchen scoop: Saltimbocca's flavors will take you to Rome

By Alicia Ross

When the weather is hot and humid, I spend a lot of time planning my next food and travel adventure. It's a way for me to escape the heat, the job and life just for a while. It usually inspires me to get in the kitchen and create something based on the culinary adventure I just took in my living room.

This week I "went" to Italy and became entranced with all the different versions of saltimbocca. Although saltimbocca is traditionally made with veal, prosciutto and sage, I opted to make it with the chicken in my fridge and basil from my garden. These flavors are also enticing in the heat.

Saltimbocca means "jump in the mouth," and you will certainly agree with that sentiment as you finish the pan sauce and then take this yummy dish to the dinner table. It's a simple, elegant meal that will transport you straight to the streets of Rome, at least for a moment.

Suggested menu: Easy Chicken Saltimbocca, steamed rice of choice and fresh spinach salad.

Ÿ Alicia Ross is the co-author of "Desperation Dinners!" cookbook series. Write her at Kitchen Scoop, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or tellus@kitchenscoop.com. More at the Kitchen Scoop website, kitchenscoop.com.

Copyright © 2014 Paddock Publications, Inc. All rights reserved.