Abingdon Manor Recipe: Chicken Saltimbocca

Pee Dee Foodie • February 14, 2012 • Comments (0)

Article contributed by Chef Patty Griffey. Patty is executive chef and co-owner of Abingdon Manor in Latta, South Carolina. We thank Patty and Abingdon Manor for their support of food and wine-related educational content here on PeeDeeFoodie.com™. Want more information? Contact Abingdon Manor at 843-752-5090.

____________________

A variation on the classic Italian Saltimocca, this version adapted from an Epicurious.com recipe uses chicken instead of the tradional veal. Meaning literally “Jumps in the Mouth” Saltimboceca is popular in Southern Switzerland, Italy, Spain & Greece. The thinly pounded chicken it is lined with Proscuitto and sage and rolled. Shown in the photo (from last month’s cooking school) the chicken, porcini mushroom pasta with butternut squash, peas and shiitakes and eggplant rollatini with fresh tomato sauce which together are now an Abingdon favorite.

~~~

Print

Abingdon Manor: Linzertorte

Ingredients

1 cup sifted sugar
3/4 cup butter
1 teaspoon grated lemon rind
2 eggs
1 1/4 cup all purpose flour, sifted
1 cup finely ground, unblanched almonds or hazelnuts
½ teaspoon cinnamon
1/4 teaspoon cloves
1 tablespoon cocoa
1/4 teaspoon salt
Good quality raspberry, blackberry or other jam

Instructions

Beat the butter until soft and gradually add the sugar. Blend in the lemon rind and eggs and stir until light and creamy. Gradually add the remaining dry ingredients stirring (or use a stand mixer) until the dough is well formed. If soft , chill in refrigerator.

Divide the dough in half and pat half into an ovenproof 9 inch round pan or a removable rim tart pan to 1/8 inch thickness. Chill until firm.

Spread evenly a 1/4 inch thickness of the jam over the crust. With the remaining dough, force through a pastry tube making a good edge around the pie and then crisscross with a a lattice pattern. Can also roll out the remaining dough and cut into patterns such as hearts, to arrange as the top crust.

Bake the torte for 45-50 minutes in a 325 degree oven. Cool on a rack. Serve with a spinkle of confectioners’ sugar.

Torte improves if allowed to sit in refrigerator for a day, then brought back to room temperature

http://pdfoodie.com/wordpress/2012/02/14/abingdon-manor-chicken-saltimbocca/

About Chef Patty Griffey

As part of our Chef Series of recipes, PeeDeeFoodie.com™ is delighted to share with you recipes from Chef Patty Griffey, owner and chef of Abingdon Manor in Latta, South Carolina. Chef Griffey is also a contributing bloggerhere on our blog. This month’s recipe is from Chef Griffey’s recipe of the month collection. It is re-published with here permission.

For this months recipe, click on this link: Recipe Collection. For this months cooking show click on this link:Patty’s Cooking Shows. For the FEBRUARY calendar of entrees, click on this link: Monthly Entrees. Guests have the opportunity to select the night’s entree when making their reservations. If the entree says FIXED, it has already been selected by a guest and is the entree for the evening, if not, it may be changed to another entree if available. Dietary restriction and food allergies can be addressed and vegetarian options are always available.

For dates for cooking school for 2011 click on this link: Cooking Class Schedule. For special packages, click on this link: Packages

Category: Abingdon Manor, CONTRIBUTORS

About the Author

Since January 2010, PeeDeeFoodie.com™ has been the online home for Kevin's exploration and promotion of the food, foodies and food culture of the South Carolina. With a background in business and a degree in accounting, he may be an unlikely foodie until you hear that he earned that degree in New Orleans. Kevin is a husband, father, self-described geek, and host of the blog's new companion podcast, the Pee Dee Food Show, now available on iTunes, Blackberry, Zune, and direct RSS. Learn more about Kevin on his Contributor page under the About tab.

Thanks for reading PeeDeeFoodie.com™