If you are grilling sausages on your barbecue this year, try adding sage for a sophisticated touch. In Italy, as Saltimbocca alla Romana, is a pan-fried veal cutlet with prosciutto and sage. It is ...

Swap out the veal for prosciutto-wrapped pork loin in this take on the Roman classic. Jimmy Bannos Jr. is a James Beard Award-winning chef and fourth-generation restaurateur known for his pork-focused ...

To prepare swordfish saltimbocca with artichokes, first focus on the cleaning of the artichokes: remove the tougher outer ...

For this version of the Roman classic, pounded chicken cutlets topped with prosciutto and sage leaves are pan-seared, then served in a simple white wine-butter sauce. Italian-American chef Lidia ...

In Italy, Romans are artisans at taking just a few simple ingredients and combining them to make impactful, flavorful dishes. Chef and food stylist Anthony Contrino salutes the Eternal City by ...

Saltimbocca is a delicious Italian concoction that traditionally showcases veal wrapped with prosciutto and fresh sage. Over the years, cooks have taken liberties with the dish, often substituting ...

YORK, Pa. — It might be winter, but Olivia's is taking your taste buds on a balmy trip to the beach. Their Crab Cakes Saltimbocca with Serrano ham and asparagus, served over fettuccini pasta, will ...

Add articles to your saved list and come back to them any time. If the vongole (clams) you buy have not been purged, place them in a solution of cool water and sea salt (30-35g salt to each litre of ...