The literal translation of saltimbocca is “jump in the mouth”—yes, that is really what they do once the plate is placed in front of you. You’ll eat them in a single bite; they are irresistible. The simple dish of veal cutlets, prosciutto, and sage is believed to hail from Brescia, but now is a fixture…
Saltimbocca Alla Romana: The Irresistible Roman Dish That Will ‘Jump in Your Mouth’
A French Stew Light Enough for Spring
Veal blanquette is a classic white stew from the French repertoire, made with tender veal chunks cooked “en blanquette” in a broth with vegetables and aromatics. Finished with a creamy, mushroom-studded sauce of tangy crème fraîche and zesty lemon juice, it brings together all the comforts of a winter stew, but with the brightness we…
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