Chicken Saltimbocca is one of our family favourites. Saltimbocca means "jumps in the mouth" in Italian and is a popular Italian dish, where meat (typically veal or chicken) is wrapped in prosciutto with sage leaves tucked under it. But did you know you could also use the fish to make a Saltimbocca? I have tried this recipe with the salmon in the past, but for the PDO Cookery Challenge I decided to use a different kind of textured fish - a sea bass with prosciutto and crispy sage.
Just yesterday I mentioned that I was recently invited to take part in a PDO Cookery challenge, competing against 9 other popular food bloggers.
For the challenge I got a hamper with the Italian Protected Designation of Origin (PDO) products: Grana Padano cheese and prosciutto di San Daniele.
"The "PDO - The taste of origin and tradition" campaign, launched in partnership with the Consortium of Prosciutto di San Daniele and the Consortium of Grana Padano Cheese, is designed to promote PDO products. Now in its third and final year, and funded by the EU and Italian government, it is focused on sharing the unique qualities & characteristics of these products in the UK and raising awareness of what PDO status means".
I often buy prosciutto, and use it for many dishes, for example, prosciutto-wrapped asparagus with the black olive tapenade, or grilled in piadina with cheese (as piadina could be quite pricey, use the supermarket own flatbreads like tortilla wraps, Sainsbury's tortilla wraps are perfect for a quick lunch, just chuck in a slice of prosciutto, add some sliced cheese, like Jarlsberg or Gouda, fold in half, grill and enjoy.
Sea bass with prosciutto and crispy sage
2 sea bass fillets (about 185g)
2 slices of prosciutto
2tbsp olive oil
6 sage leaves
a squeeze of lemon juice + lemon wedges to serve with
Wrap each sea bass fillet in a slice of prosciutto and quickly fry in a pan with the olive oil, cook them over a medium to high heat for about 5 minutes. Turn the fillets halfway through cooking, and squeeze some lemon juice over the fish.
I decided not to tuck the sage leaves under the prosciutto but fry them in the olive oil to make them go crispy. It takes a couple of minutes for the sage leaves to get crispy.
For the mashed sweet potato:
1 big sweet potato (400g)
a dash of milk
30g Grana Padano, grated
Cook the sweet potato in a saucepan of salted boiling water for 15 minutes until tender. Drain, mash the sweet potato, add a blob of butter, grated Grana and a dash of milk, mix well.
Serve the sea bass with the mashed sweet potatoes on the side and with the scattered crispy sage leaves.
For more recipes and ideas have a look at my previous posts:
Peaches and pears with prosciutto di San daniele and Grana Padano cheese ( recipe by Giancarlo Caldesi)
Fit Chicken Saltimbocca
Crespelle with spinach and prosciutto: PDO Cookery Challenge, part I.
Disclosure: I received a hamper of PDO products to take part in the cooking challenge. All opinions and ideas are mine.
For more information on these products including recipes from the renowned chef Giancarlo Caldesi, visit Prosciutto di San Daniele and Grana Padano.
For more information on the PDO programme, please visit
If you are curious to find out what the other bloggers cooked for the challenge, check out their blogs
An Italophile (lush homemade pasta!)
and Mummy Fever (delicious chicken stuffed with asparagus tips and wrapped in prosciutto)