Chef Mark Pollard with Charleston Cooks gives us a rundown of classes happening at Charleston Cooks and a look at today’s recipe, Chicken and Proscuitto Saltimbocca. Class info: www.charlestoncooks.com
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
4 boneless, skinless chicken breasts
8 slices of prosciutto
16 sage leaves
All purpose flour, about 1/2 cup
1 cup dry white wine, such as Chardonnay
2 tablespoons unsalted butter
1 lemon, juiced
- Butterfly each chicken breast and use the flat side of a meat mallet to lightly pound the chicken into an even thickness. Cut each breast in half, or if very large into 3 pieces. Season the both sides with kosher salt and freshly ground black pepper. Place 1 sage leaf on each side of a cutlet, and wrap a slice of prosciutto around the sage and the cutlet. Secure with toothpicks or food loops.
- Place flour on a plate. Dredge cutlets in the flour, shaking off any excess.
- Heat a large sauté pan over medium heat. When the pan is hot, add enough oil to cover the bottom of the pan. Allow oil to get hot.
- Place a few pieces of chicken in the pan, and cook undisturbed on the first side until the prosciutto is lightly browned and the chicken is nearly cooked through. Flip once to finish in the remaining side. Remove from the pan and set aside on a plate. Cover with foil to keep warm and repeat with remaining chicken.
- Add the white wine to the pan, and scrape the bottom of the pan to bring up any brown bits.
- Add the butter, and continue simmering the sauce, whisking frequently, until the sauce has reduced by a third. Pour any accumulated juices from the chicken into the sauce. Season to taste with kosher salt and freshly ground black pepper and serve the sauce atop the chicken.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
1 egg, room temperature
3 egg yolks, room temperature
1/2 cup Parmigiano-Reggiano cheese, grated
1/2 cup Pecorino Romano cheese, grated
6 ounces pancetta or thick cut bacon, diced
1/4 cup extra virgin olive oil
1 pound fettuccini
1/4 cup green onions, sliced
1. Place egg and egg yolks in a large bowl, and beat until slightly fluffy. Stir in the cheeses, and season with kosher salt and freshly ground black pepper.
2. Place pancetta and olive oil in a cold pan, and turn heat to medium. Cook pancetta, stirring occasionally, until golden brown. Turn down heat and keep warm.
3. Meanwhile, bring a large stock pot of water to a boil. Add a handful of kosher or sea salt: the water should taste of sea water. Add fettuccini to the pot, and cook until al dente.
4. As soon as the pasta is done, turn off the heat on the pancetta. Use a tongs or pasta spoon to pull the linguini from the water and immediately add it to the pan with the pancetta, turning to coat the fettuccini well with the oil. Let the pasta mixture cool slightly, and then carefully toss the spaghetti with the egg mixture. Add in some of the reserved pasta water and more cheese as needed to make a creamy sauce.
5. Fold in the green onions and stir to combine. Season to taste with kosher salt and freshly ground black pepper.