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Italian, Pork, Potatoes

Pork Saltimbocca

Saltimbocca is an Italian word which means “jump in the mouth” and if you’ve ever tried the dish you’ll understand why it’s called that. The original recipe calls for veal and I have no problem with eating veal but I couldn’t get any on the day I needed it and so I substituted the veal for pork loin steaks. There are a number of recipes out there for this dish and you can find the one I followed, Delia’s version, here.

Ingredients:

Improvised cocktail sticks

  • 2 x pork loin steaks (about 150g to 200g each)
  • 2 x slices of Parma ham
  • 2 x fresh sage leaves
  • 170ml sweet red wine (e.g. Marsala)
  • Olive oil
  • Salt & pepper

Method of Preparation:

  1. First of all beat the pieces of meat out to make them a little thinner. I use a clenched fist to do this, but don’t go mad and break the meat – it just needs to be flattened and stretched a bit. Season the meat with salt and pepper and now lay a slices of Parma ham on top of each (because they won’t be precisely the same size, fold the ham and double over the pieces if necessary to make them fit).
  2. Now place a sage leaf in the centre of each piece and secure it with half a cocktail stick, using it as you would a dress-making pin. Next, measure the sweet wine into a small saucepan and place it on a gentle heat to warm through. Now heat the oil in the frying pan until fairly hot, then fry the slices of pork (sage leaf side down first) for 2 minutes, then flip the pieces over and fry them for another 2 to 4 minutes until cooked through.
  3. After that, pour in the hot sweet wine and let it bubble and reduce for a minute or so until it becomes a syrupy sauce. Now transfer the pork to warm serving plates, remove the cocktail sticks and spoon the sauce over.

    Jumps in the mouth…

Delia’s rarely wrong and this is another success. The salt from the Parma ham and the juiciness of the pork with the earthy sage and sweet sticky sauce is just beautiful. I served it with some sautéed potatoes (as Delia suggests) and will definitely be making it again.

Discussion

5 thoughts on “Pork Saltimbocca

  1. Try http://www.farmerschoice.co.uk/farms/roseveal for veal if you can’t find any locally. Their British Rose Veal is all British (as one would expect, from the name) and ethically produced – plus, it’s completely delicious. It will arrive frozen, but you can either defrost or just bung it in the freezer until you’re ready. It’s well worth buying British Rose Veal, to not only support the dairy farmers, but to give the bull calves something to do instead of being shot at 2 days old!

    Posted by Jenny Eatwell | November 14, 2012, 2:54 pm
  2. Thanks very much for that Jenny, I’ll definitely give them a go 🙂

    Posted by Recipe Tester | November 15, 2012, 7:30 pm
    • Excellent! It may well be worth your while checking whether there are any farms local to you who produce veal – and going to see how their veal calves are treated and raised, before deciding whether to buy some. You can probably secure a much cheaper deal that way.

      Posted by Jenny Eatwell | November 15, 2012, 9:46 pm
  3. Perhaps this recipe is for geriatrics? I still have my taste buds, and the fresh thyme was far too much for me.

    Posted by trevor | October 5, 2014, 5:34 pm

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