Wednesday April 30Again, leftover prosciutto from Saturday's party led our minds (and appetites) to Saltimbocca. We did it this way, but used four large-ish pork medallions, pounded thin, to make two large sandwiches: first a layer of pork, then chopped sage leaves and white pepper, then prosciutto, then a slice of provolone, then more sage leaves and pepper, and the final pork on top. Dipped the whole thing in seasoned flour, and fried until golden. It was so good, no sauce was needed.
And what's Italian potato salad, you ask. It's the leftover new potatoes boiled in turmeric that didn't get turned into appetizers on Saturday, tossed with the roasted peppers (also from Saturday), chopped up, and their oil. And damn good it is.
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