Flash in the Pan – Pork Scaloppine with Prosciutto, Capers and Sage

Pork Scaloppine with Prosciutto, Capers and Balsamic Vinegar TGF-1

Tackling your first scaloppine recipe is a bit like being handed the car keys for your first night driving solo, an event occasioning braggadocio tempered by  a gruff fatherly warning, Don’t screw this up.  Your skills are on display.  Since the dish is cooked just a few minutes before eating, it necessarily involves a bit of brinksmanship.  If it doesn’t work, well, there’s always pizzaphone.  The thing is, despite appearances there’s not much chance of that happening.  The risk is illusory.  This week’s Pork Scaloppine with Prosciutto, Capers and Sage is guaranteed to have you home by midnight.  Plus, you’re going to look really good.

Lamb Steaks with Herbs and Caramelized Garlic

Truth be told, we eat more red meat as as a flavoring in a pasta sauce or a stir-fry than we do as the straight-up center of attention. However, Lamb Steaks with Herbs and Caramelized Garlic make a great indulgence, especially with the Puglian wrinkle of using olive oil scented with rosemary, sage and thyme instead of a butter sauce.  The aroma of lemon, herbs and olive oil is a Proustian ticket to the sun-drenched Adriatic coast of your choice–and you’ll definitely want some bread to mop everything up.