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Message: [QUOTE="storrsroars, post: 3794307, member: 2500"] Chunk of fresh mozz or burrata, wrapped in proscuitto, drizzle of good balsamic... doesn't get much better. Basil leaf optional. I get a chuckle every time I'm reminded of saltimbocca because it reminds of having a veal saltimbocca in the Condado area of San Juan back in 1981, at a restaurant that was named something like "Tony and Geno's, [I][B]from White Plains[/B][/I]." I don't recall the exact names, but will always remember the White Plains part. Who knew White Plains had that kind of cachet in Puerto Rico? That depends on the taste. It's not all that uncommon to get a leg where some of it's seasoned properly but due to how it was hung/stored, an overabundance of salt has concentrated in certain areas, making those parts better for cooking than noshing. Plus, it's basically "free", so you're not paying $24.99/lb for a secondary ingredient in whatever you're cooking, so experiment away. [/QUOTE]