Thursday, September 23, 2010

Saltimbocca alla Romana (from Catherine's Italian Kitchen)

Third time's a charm...  I saw this on Catherine's TV show last week which is stored on my Sky+ box to be replayed and replayed so I can soak up all the charm and loveliness of Rome.  I had a pork steak languishing in the fridge and was going to make Pork Fillet with Cider and Lardons, but I thought about the Saltimbocca and dinner was sorted.  Catherine uses pork escalopes in her recipe to make 4 single servings, but I used a pork fillet to make mini sized saltimboccas, so we had 4 little of these babies each.  I also used a packet of German air-dried ham, as it's what was in the fridge, rather than Prosciutto.

I mentioned last night's dinner to Freak in one of our many phone conversations earlier and she told me that she also has a pork fillet in need of a good recipe, so I'm writing two blog posts in one day (a new feat for me...) especially for her.  I do hope you appreciate it, pet!

Saltimbocca alla Romana

4 Pork Escalopes, beaten to about 1cm thick
12 small Sage Leaves
8 slices Prosciutto
Salt & Pepper
200ml White Wine
40g Butter

If you're using pork fillet or chops, trim well and flatten by putting the meat between cling film or in a freezer bag & bash them with a meat mallet or rolling pin (it's very theraputic...).  Season the pork with salt & pepper.

Now place 3 sage leaves on top of each escalope, wrap 2 slices of prosciutto around the pork & hold it all together with a wooden cocktail stick underneath.

Heat some olive oil in a frying pan.  Cook the pork on a medium-high heat for 3 minutes a side, starting with the presentation side down, until cooked through & golden.  Remove from the pan & keep warm.

Skim off any bits from the pan, add the white wine & cook for 4-5 minutes until the alcohol has cooked off & the liquid reduces.  Add the butter, allow it to melt & then pour into a serving jug (if you're posh, like us...).

Remove the cocktail sticks & serve the escalopes with the sauce poured over.

We had this with some sauteed potato slices & courgette spaghetti and it was a complete smash hit.  Must stock up on sage...

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