A TYLER FLORENCE DOUBLE HEADER

I just can't get enough of Tyler, so this week for Tyler Florence Fridays, I'm serving up his Saltimbocca alla Romana alongside his Crispy and Creamy New Potato Pie. A double header of goodness, but two dishes that won't keep you in the kitchen too long. Both recipes are available online at the Food Network TV's site, though I've included them here along with my comments.

One of the reasons I love getting recipes online is the reviews of other foodistas. Understand, however, that if there are 216 reviews, 108 reviewers will gush over the recipe and 108 will pronounce it inedible. You'll quickly learn to spot who can't boil water, who has some cooking chops, who can't follow directions, and who knows a thing or two about cooking riffs.

The downside of getting recipes online is that they are sometimes written as if no one bothered to proofread them--steps out of order, cooking times vague, critical techniques and serving sizes omitted. The result of this carelessness is that the integrity of the recipe is not preserved and the chef is blamed for something out of his or her control. In my opinion, this accounts for a great many of the negative reviews that are posted on cooking sites.

Having vented, I've taken it upon myself to correct problems in these two recipes. In fact, I've added more photos than I normally do to provide something of a tutorial. I've done this because these are two fabulous dishes that are really quite simple to make as well as being very cost conscious. Yet, they look sophisticated and are full of the flavors of fresh herbs and earthy ingredients. The silkiness of the sauce on the saltimbocca contrasts beautifully with the crispy exterior of the potato cake, which encases a creamy interior. Prep time for both dishes was under 30 minutes. I substituted turkey cutlets for the veal, a huge savings. I substituted garlic and rosemary for the chives in the potato dish--my chives had expired--with no loss of flavor.

One at a time or together, you must try these dishes; you won't be disappointed.

SALTIMBOCCA ALLA ROMANA
Ingredients
4 (5-ounce) sliced turkey cutlets (scallopini)
4 slices thinly sliced prosciutto
8 fresh sage leaves, plus more for garnish
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 tablespoons dry white wine
1/4 cup chicken broth
Lemon wedges, for serving

Directions
Put the cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal.