Saltimbocca from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 579) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fried artichokes azzurro; Baked zucchini with herbs and tomatoes; Italian roast potatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PrincessK on February 05, 2011

    p 561 veal scallops or cutlets (I used 6 oz.), pounded thin, prosciutto (I used 3 slices, cut to fit the veal pieces), 1 1 /2 T ea. butter and olive oil for sauteeing, 8 sage leaves, splash of white wine, s & p

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