Saltimbocca means “jump in the mouth,” and these small pieces of pork topped with prosciutto and sage are meant to be eaten in a single bite. Scaloppine for saltimbocca, which originated in Lazio are traditionally cut from the leg of the calf but they may be made with whatever is available and inexpensive. In this version, the pork is sautéed in garlic-flavored oil and finished with lemon and white wine.
Tart rhubarb meets earthy chicken livers in this unlikely savory pairing. The chicken livers cook quickly, in minutes, in fact. Keep an eye on them to make sure the insides stay pink, then tuck them into warm corn tortillas. Serve with a fresh red like a Lagrein to round out a sophisticated, bold meal you can make on a hot day or a weeknight when you’re looking to impress guests.
Happy Goatober! To celebrate the versatility of goat, we whipped up a bowl of Dan Dan Noodles, a Sichuan dish more commonly served with ground pork. The result was a leaner, more flavorful dish with a bit of a kick from the Chinese five spice powder. Go ahead and add your favorite vegetables to create this tasty and easy dish.
© 2025, Heritage Foods Powered by Shopify
