Welcome to Sofas & Sage

My initial post! Here's how it all began....

I had been reading design blogs almost to the point of addiction. And, like most addictions, I suppose, there comes a point when an intervention is needed. For me, that came in the form of an "I have to do this" gut reaction that just wouldn't quit. My instinct intervened and here I am.
 

Sofas & Sage is about celebrating and sharing all things beautiful and delicious. I hope you enjoy it. In honor of the first part of this title, below is a picture I took of sofa in a beautifully redone bed & breakfast in Newport, RI. (More on this gorgeous haven I've discovered in an upcoming post! Oh, and notice the British pillow?  There's a story behind that!)

The second part, Sage, gets its introduction with a recipe that has become a standard for me (fresh sage is also one of my all-time favorite herbs). I discovered it on the Culinary Institute of America (CIA) website. If you like the ingredients (I usually make it with chicken), you'll love CIA's version of this dish.  I promise you, if you make this for your next dinner party, your next date, or simply for yourself, you will feel like you've entered culinary heaven.

Veal Saltimbocca

Sponsored by:

 

Masters Collection®

Thin cutlets of tender veal make this Roman classic an elegant, yet simple meal that can be prepared in minutes. Literally translated as "jumps in the mouth," saltimbocca bursts with the flavor of veal, sage, prosciutto, white wine and butter. Selecting an accompaniment for this versatile dish is just as easy as its preparation. From pasta and polenta to potatoes, veal saltimbocca pairs well with a variety of side dishes.

Ingredients

Makes 8 servings
2 pounds fettuccine noodles
2 tablespoons olive oil
3 pounds boneless veal cutlets
4 teaspoons sage, finely chopped
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
16 prosciutto slices, paper-thin
2 cups all-purpose flour
1/2 cup olive oil
1 cup dry white wine
1 1/2 cups butter, chilled and cubed
1/4 cup parsley, coarsely chopped
1 lemon, cut into eighths

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta in the boiling water for 8 to 10 minutes, or until tender to the bite. Toss with two tablespoons olive oil and keep warm.
2. Pound cutlets to an even thickness of about 1/4-inch between two pieces of plastic wrap. Season the veal with sage, salt and pepper. Place one slice of prosciutto atop each cutlet.
3. Lightly coat veal in flour; shake off excess. Heat two tablespoons olive oil in heavy, large skillet over medium-high heat. Add four pieces of veal and cook until golden, about 3 to 4 minutes per side. Add fresh oil as needed until all of the veal is cooked Transfer veal to a platter and keep warm.
4. Pour off excess fat, add the wine to the skillet, and bring to a boil, scraping up any browned bits on the bottom of the skillet. Boil until liquid is reduced to 1/4 cup, about 3 to 4 minutes. Reduce heat to low.
5. Whisk in the chilled butter, two tablespoons at a time. Season sauce with salt, pepper and chopped parsley.
6. Serve the veal immediately accompanied by the fettuccine. Pour 1/4 cup sauce over the top of each portion and garnish with a lemon wedge.

 So, "Will Sofas & Sage always be about a sofa and a recipe with sage in it?", you ask?  No, because how boring would that be?  In this initial post, homage to the title is a must.  Going forward, however, I hope you will delight in Tasteful Design images and ideas, and savor the Tasty Food we might explore along the way.

Thanks for the visit!

Carol