John Myers
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Crunchy Pollo Fino Saltimbocca
The perfect crunchy pollo fino saltimbocca recipe with a picture and simple step-by-step instructions.
Saltimbocca:
- 1 kg Boneless chicken thighs
- 10 -12 Scheiben Black Forest ham
- Sage leaves
- Garlic pepper from my KB
- Seasoned salt from my KB
- Paprika powder
- Mace
Spaghetti:
- 3 Shallots
- 2 Garlic cloves
- 2 tbsp Tomato paste
- 150 g Tomatoes pickled in oil
- 1 tsp Sugar
- 200 ml Pasta water
- 200 ml Garlic pepper from my KB
- 200 ml Seasoned salt from my KB
- 200 ml Telly cherry pepper
- 500 g Spaghetti
- Salt
Extra:
- Grated provolone
Saltimbocca:
- WHO DOESN’T LIKE SKIN ON MEAT; DO IT LIKE GtbspI (RECIPE COLLECTOR) AND REMOVE THE SKIN COMPLETtbspY! 🙂 Remove almost all of the chicken meat from the skin, so that it just sticks to the meat at one end! Put the skin to one side and season with a little salt, top with a couple of sage leaves and a slice of ham each. Then close with the skin. Roll up a little compact and season with salt, garip pepper, paprika and nutmeg! Put in a baking dish!
Preheat the oven to 200 degrees!
- Bake the chicken in the oven for about 35 minutes until crispy!
Spaghetti:
- In the meantime, peel the shallots and garlic, dice finely. Sieve the tomatoes and collect the oil. Puree the tomatoes with a little oil. Wash and finely chop herbs. Meanwhile cook the spaghetti al dente according to the instructions on the packet.
- Heat the tomato oil and fry the garlic and shallots. Then roast the tomato paste and add the tomatoes, sugar and herbs. Fry briefly and deglaze with pasta water. Reduce briefly and season with seasoned salt, garlic pepper and pepper.
- Sieve off the spaghetti, rinse and fold well into the sauce! Rasp cheese!
- Spread the saltimbocca with tomato spaghetti on plates. Sprinkle with cheese and serve!
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