Italian
Spaghetti Carbonara
Silky Roman pasta bound with egg yolks, pecorino, and crisp guanciale -- never cream.
Italian
Free recipe
Chicken Saltimbocca
Veal-thin chicken wrapped in prosciutto and sage, finished in wine.
In the kitchen
Method
1
Season the chicken cutlets well, then brown it in a heavy pot to build a deep base of flavor.
2
Stir in the aromatics and prosciutto slices, scraping up the fond, until fragrant and softened.
3
Add the liquid, bring to a gentle simmer, and cook low and slow until tender and thickened.
4
Taste and adjust the seasoning, rest briefly, and serve hot.
Keep cooking
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