From: Lydia Shire, Scampo, Boston. Yield: 8 servings. Saltimbocca: 8 2-oz. slices turkey breast 8 thin slices Fontina 8 sage leaves 8 slices prosciutto to taste, salt and pepper Pasta: ½ cup corn flour 2½ cups pasta flour 8 egg yolks ½ cup water 2 tsp. salt 1 dash extra virgin olive oil ruit di Mostarda: 2 lb., 3 oz. mixed fruit (apples, peaches, pears, apricots, citrus) 3 cups honey 1 lemon ½ cup mustard seeds 1 cup white wine 2 cups small-diced Fruit di Mostarda 1 cup ...
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