Accidental recipies..

Sunday night I was cooking up another batch of Saltimbocca. I didn't cook any risotto this time, but I did decide to try Canadian-Swiss's suggestion of deglazing the pan. However, I didn't have any Marsala wine. I did have some inexpensive port that I accidently put into a batch of teryaki sauce I'd made months ago, instead of sherry, which turned out wonderful. Thinking that this would probably turn out the same way, I deglazed the pan with the port and poured the resulting sauce over the Saltimbocca. It turned out just as I thought it would, quite wonderful, with a nice reddish color.

Risotto with Saltimbocca....

Canadian Swiss commented on the previous post about doing Risotto by de-glazing the pan that the saltimbocca gets cooked it. I tried it out, more or less, by dumping some previously cooked risotto into the pan I cooked my saltimbocca in after de-glazing the pan with some chasselas that I use as cooking wine.

The results were great. Though I still need to try it out with Marsala wine as she suggests. I think it's probably enough just to dump the risotto in after it cooks (I do things the easy way and use the pressure cooker, which is even easier than the cookbooks suggest) and keep it warm for a bit while mixing it around. This was also a very handy use of the big cooking pan that goes on my European Outoor Chef BBQ.