Saltimbocca
| Published: 8th July 2008 15:20 |
I first had this in Rome. It is fantastic; the literal translation of saltimbocca is ‘jump in the mouth' and this dish certainly does. Use fresh sage or don't bother, as dried sage is not good.
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4
Ingredients
8 slices Pork fillet,
8 fresh Sage leaves
8 slices Prosciutto (or Parma ham)
2 tbsp plain flour
25g Butter
100ml Marsala wine
Method
1. Flatten out the pork fillet with a meat hammer or failing that a rolling pin, until they are 5mm thick. Season the pork with salt and pepper, place a leaf of sage on each slice of pork, wrap a slice of prosciutto around and secure each one with a toothpick.
2. Spread the plain flour over a plate and season with salt and pepper. Dip the saltimbocca into the seasoned flour and dust off any excess. Heat the butter in a frying pan and brown the saltimbocca over a high heat for 3 minutes on each side, or until cooked all the way through. Set aside to rest.
3. Pour the Marsala wine into the pan and deglaze, (get all of the gundgy goodness of the bottom of the pan), stirring well. Simmer for a few minutes to allow the sauce to reduce by about half it's original volume.
4. Remove the toothpicks from the saltimbocca and serve at once drizzled with the sauce and accompanied by boiled new potatoes and wilted spinach.
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