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Cut each chicken breasts into 3 pieces, season with salt
and pepper, cover with a sage leaf and roll up in prosciutto.
Fry saltimboccas in olive oil on both sides. Boil tagliatelle in salted
water until al dente and drain.
Remove saltimboccas from the pan and keep warm. Toss tagliatelle in the
pan and season to taste.
Serve on warmed plates with the saltimboccas. |
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