Turkey Saltimbocca with Corn Pappardelle

Turkey Saltimbocca with Corn Pappardelle

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 wate

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TAGS: Food & Drink