• ½ pound new potatoes, peeled
• 2 tablespoons plus 2 teaspoons unsalted butter
• 12 sage leaves: 4 minced, 8 whole
• 2 rosemary sprigs, leaves only, minced
• Salt
• 3½ ounces porcini mushrooms, diced
• 3 tablespoons extra-virgin olive oil
• Freshly ground black pepper
• 8 turkey scaloppine (2 ounces each)
• 8 thin slices prosciutto
• 1 teaspoon cardamom pods, ground in a mortar
• 1 cup all-purpose flour
• ½ cup dry white wine

Place the potatoes in a 2-quart pot with water to cover; bring to a boil; cook until tender, then drain and slice.

Melt 2 tablespoons butter in a 12" skillet; sauté the potatoes with the minced sage, rosemary, and salt until golden, 15 minutes over medium heat.

Meanwhile, cook the porcini in 1 tablespoon olive oil in a 12" skillet for 5 minutes; season with salt and pepper.
Season the turkey scaloppine with salt. Cover each with 1 slice prosciutto and one-eighth of the porcini; sprinkle with the cardamom. Roll into bundles; spear with toothpicks. Dredge in the flour.

Heat the remaining olive oil and butter in a 12" skillet; cook the bundles 2 minutes. Add the wine; cook 6 minutes. Serve with the potatoes and sage leaves.