Summarize the following:
To memorize number words, start with small groups and repeat the group until you've committed the words to memory. Start with the numbers 1 through 5, which are:  1: Uno (OO-noh) 2: Due (DOO-eh) 3: Tre (treh) 4: Quattro (KWAH-troh) 5: Cinque (CHEEN-kweh) Once you have the first 5 numbers down, add the next 5. Repeat the numbers 6 through 10 until you've committed them to memory, then count from 1 to 10 to refresh your memory of the first 5. The words for numbers 6 through 10 are:  6: Sei (say) 7: Sette (SEHT-teh) 8: Otto (OH-toh) 9: Nove (NOH-veh) 10: Dieci (dee-EH-chee) To count further, you'll combine the root of the word for the single digit with the number word for the 10s digit. For some numbers, such as "tre," the whole word is used. For others, you only use the root:  "Uno" becomes "un" (oon). "Due" becomes "do" (doo). "Quattro" becomes "quattor" (KWAH-tohr). "Cinque" becomes "quin" (kwehn). "Sei" becomes "se" (say). Once you get to 11, you create the words for the numbers by combining the root of the single digit and the word for 10. So if you know how to count to 10, you can count all the way through to 19.  For 11 through 16, the single digit comes first, followed by "-dici" (DEE-chee), the root for 10. For example, 14 would be "quattordici" (kwah-tohr-DEE-chee). When you get to 17, "dici" comes first, followed by the root of the word for the single digit. For example, 18 would be "diciotto" (dee-chee-OH-toh). For the words for 17 and 19, a syllable is added. 17 is "diciassette" (dee-chee-ah-SET-teh) and 19 is "diciannove" (dee-chee-ah-NOH-veh).

summary: Learn the numbers from 1 through 5. Continue counting through 10. Identify the roots of the number words. Combine number words to count through 19.


Summarize the following:
This will keep your meat warm as you're working through multiple batches of browning. It also allows you to quickly crisp the prosciutto later on. If the butcher hasn't already cut them thin for you, use a meat pounder or rolling pin to flatten the meat. It needs to be thin in order to cook quickly and crisply. To prevent messes and splatter, cover your meat in plastic wrap before flattening it. Once it's completely melted and starting to froth, move on. You do not want to cook six pieces of chicken in the same pan, so save the rest for your second batch. It shoudln't take long, especially since your meat is so thin. Flip the cutlets once so that both sides are equally cooked. This will keep the meat hot as you finish the second batch. Remember, it only needs about 2 minutes on each side to get browned. When the chicken is all done, leave the stove on -- you'll need it for the sauce. Remove the other half of chicken from the oven and place 1-3 sage leaves over the meat. Cover with prosciutto as well. While waiting for the oven to heat you can get started on your pan sauce. Once the cold wine hits the pan it will loosen any burned or browned bits. Stir them into the sauce and let everything simmer. The oven should still be heating up. Keep your eye on it -- broiling shouldn't take too long. Don't worry yet if the oven isn't quite up to temperature. The point here is to brown the prosciutto, not cook the chicken or veal, so it doesn't have to be broil temperature just yet. Once the butter is melted, simply let the sauce keep cooking until it is ready to serve. You should have about one-third of the liquid you started with when you added the wine. This is mostly up to you. Note that broiling is very, very quick, so keep your eyes peeled. Meanwhile, the sauce should still be simmering, the liquid slowly reducing. If it is almost dry, add a little more wine to the pan. Once the broiler is off, pour some sauce over the meat and serve hot. You can garnish with fresh parsley or Parmesan, if desired. Lemon wedges are also common.
summary: Preheat your oven to 250F/120C. Flatten your chicken or veal cutlets to roughly 1/4" (.6cm) thickness. Heat half the butter in a sauce-pan on medium heat. Cook about half the meat for two minutes on each side, until browned. Transfer the cooked chicken to a baking sheet and place in the hot oven. Add more butter and cook the remaining meat. Place the cooked meat on a baking sheet and top each piece with prosciutto and fresh sage. Turn the oven up to broil. Add one cup (240ml) of white wine to the pan you cooked the meat with and scrape up any bits on the bottom. Pour any juice from the backing sheet into the sauce, then put the chicken in the oven. Lower the heat of the sauce to a simmer and add 1 tablespoon butter. Broil your saltimbocca for 1-3 minutes, until prosciutto is crispy. Remove the meat and garnish with sauce, serving immediately.