Caramelizing the lemon slices softens their acidity and makes them edible, peel and all. Eating them is optional, but highly recommended. The lemons’ tangy, slightly bitter flavor is a bright complement to the rich, salty prosciutto in this recipe.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Serve with salad and Sour Cream & Leek Mashed Potatoes.
Excellent!! I didn't have vermouth so I used Sherry. Easy, fast, elegant!!!
This dish was delicious! I used pancetta instead of prosciutto since thats what I had on hand. I miss-read the directions and rolled the pancetta and sage in the scaloppine instead of wrapping. It worked perfectly but next time I will definitely make as directed since it makes such a pretty presentation. The sauce is incredible and so easy.
Travel to the interior of Provence when Moveable Feast with Fine Cooking visits Cadenet, France. Host Pete Evans takes a trip to see how the covetable fleur de sel salt…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?