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Turkey Saltimbocca with Corn Pappardelle
October 1, 2009
2 Min Read
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