Episode
|
Saltimbocca and tiramisu are two Italian restaurant favorites that are rarely served at home. Here we prepare our saltimbocca with chicken rather than the more traditional veal and streamline its preparation to make it a welcome weeknight meal. For dessert, we developed a tiramisú that highlights the luxurious combination of flavors and textures that makes this dish so popular.
When prepared correctly, most Italian dishes are light, simple, and quick. Italian cooks know it’s unnecessary to overcomplicate fresh, flavorful ingredients. Here we introduce Chicken Saltimbocca: a sautéed chicken cutlet pressed with prosciutto and sage that will be a welcome new dish to your repertoire of chicken meals. We also unveil our tiramisú ¾ a no-cooking-required desert that boasts moist but not soggy espresso-soaked ladyfingers sandwiched with creamy mascarpone filling.
Recipes
Tasting Lab
Equipment Center |
|
 |
|
