Pork Saltimbocca
Make a serving sauce by adding a measure of marsala, red wine or sherry to the pan with a few leaves of sage, simmer for a minute or so and stir, en-capturing all the flavours from the pork and palma. Serve with polenta.
Preparation time: 5 - 10 minutes Quantity: Serves one Cooking time: 5 - 8 minutes
Ingredients
oil for pan- frying
touch butter - optional
3 slices pork fillet (approx. 140g / 6 oz altogether)
6 large sage leaves
3 thin slices parma ham
few twists black pepper
Variations - You can do the same thing with one large slice of pork fillet, slightly battered and cover with a couple of slices of parma, but cook for longer.
Method
- Lay a couple of sage leaves on each fillet and wrap each fillet in a slice of parma ham
- Heat the oil and butter in a frying pan
- Fry of each side until golden brown and just cooked in the middle
- Serve