Steal This Recipe® Turkey Saltimbocca with Corn Pappardelle | Scampo, Boston
About the chef: born in Brookline, Mass., and raised by artist parents, Lydia grew up learning the importance of bringing quality to everything you do in life. At age four she was peeling garlic alongside her father, as he cut out recipes from The New York Times. Her first professional position was slicing paté and opening oysters as the “salad girl” at Boston’s revered Maison Robert. In 1971, Shire attended London's Cordon Bleu Cooking School, after which she returned to Maison Robert, but this time as a line cook. Three years later, in 1974, she became the head chef of this prestigious dining room.
Throughout the mid to late 70s Lydia made her mark in Boston's most respected restaurants. In 1982, she opened Seasons at the Bostonian Hotel. The James Beard Foundation awarded her the coveted “Who’s Who of Food & Beverage” award in 1984.
In the fall of 1986, she was asked to open the new Four Seasons Hotel in Beverly Hills, California. This move made Lydia the first female Executive Chef in the Four Seasons Hotels & Resorts Company to open a luxury property. A few years later, the sun and glamour of California could not sway her from her ultimate dream of opening her own restaurant in Boston, and in 1989, she returned to Boston and opened BIBA (“Back in Boston Again”).
In 1992, the James Beard Foundation honored Shire as “America’s Best Chef – Northeast”. That same year, Food & Wine reported that she was “One of America's Top Ten Chefs”. After opening Pignoli, a robust Italian bistro in Copley Plaza, to rave reviews in 1994, she earned the prestigious Ivy Award by Restaurants & Institutions magazine, and The James Beard Foundation again acknowledged Lydia, this time nominated as “One of America's Top Five Chefs,” in 1996.
Scampo at The Liberty Hotel
215 Charles Street
Boston, MA 02114
857 241 1150
Turkey Saltimboca with Corn Paparadelle is served at Scampo for $16.
This recipe makes 8 restaurant serving.
Turkey Saltimboca Ingredients:
8 x 2 oz slices turkey breast
8 thin slices Fontina cheese
8 sage leaves
8 slices prosciutto
Salt and pepper to taste
Corn Paparadelle Ingredients:
1/2 cup corn flour
2 1/2 cups pasta flour
8 each egg yolks
1/2 cup water
2 tsp salt
1 dash extra virgin olive oil
2 cups Mostarda fruits*
1 cup crème fraiche
½ cup Parmesan, shredded
1/4 lb butter
1 cup cooked beets, medium diced
2 lbs 3oz mixed fruit ( apples, peaches, pears, apricots, citrus)
3 cups of honey
1/2 cup mustard seeds
1 cup of white wine
Steal This Recipe® Step by Step Instructions for the *Mostarda:
Wash and small dice all fruit.
In a casserole, cover the fruit with water and add one tablespoon of honey, the grated rind and the juice of a lemon.
Cook the fruit for 30 min, over medium heat.
Remove from heat and cool.
In a second casserole warn the wine and the rest of the honey, reduce the syrup by 1/3 and mix in the mustard.
Remove from heat and cool.
Combine the fruit and the syrup.
Mix well and refrigerate.
Steal This Recipe® Step by Step Instructions for the Turkey Saltimboca:
Pound turkey slices slightly so that they are about 1/4 inch thick.
Layer with cheese, sage leaves and then prosciutto.
To cook, place prosciutto side down in a medium hot pan and sear until sides become a little crispy.
Flip and finish cooking.
Steal This Recipe® Step by Step Instructions for the Corn Paparadelle:
Pile the flour in the middle of the table.
Place a hole in the middle and fill with eggs water and salt.
Slowly start incorporating the flour into the middle.
Knead dough until all flour is incorporated. Let rest for 1/2 hour.
Roll out dough with a pasta machine in batches. Start at the highest setting and work your way down. The dough should not be too thin.
Once at the right thickness you can cut the dough with a crinkle cutter or a pizza cutter.
Dust with semolina to keep it from sticking.
Steal This Recipe® Step by Step Instructions for Assembly:
Cook pasta until tender about 3-4 minutes in salted boiling water.
Transfer pasta to a hot pan with some of the pasta water and add butter.
Cook down until it forms a light glaze. Season with salt and pepper.
Transfer to plates or a platter and arrange saltimbocca over the top.
Drizzle with crème fraiche.
Toss beets and *Mostarda fruit over the pasta and dust with grated Parmesan.