Friday, February 4, 2011

Savory Pork Saltimbocca

Romans call this recipe for pork or veal, saltimbocca, or "jump in the mouth" for its savory appeal. This simple preparation emphasizes the flavors of the pork and prosciutto. A modest plate of spaghetti aioli and a nice salad of mesculin mix make for a delicious family meal.

  • 12 small pork cutlets
  • 12 thinly-sliced prosciutto
  • 12 large fresh sage leaves
  • ½ cup flour
  • ¼ cup extra-virgin olive oil
  • ¼ cup dry white wine
  • 1 cup chicken stock
  • 3 tablespoons butter, in pieces

Place a sage leaf on the top of each pork cutlet then wrap each with a thin slice of prosciutto. Set aside while you heat oil in a large skillet over medium heat until hot but not smoking.

Place flour in a shallow dish and lightly dredge each prepared cutlet in the flour. Gently lay the floured cutlet in the heated olive oil in a single layer. You will probably need to work in batches. Sauté cutlets until prosciutto is slightly browned and crisp on edges and pork is lightly browned, about 1-2 minutes. Turn and brown other side for 1 minute. As meat is cooked, transfer to a warm platter.

Once all the saltimbocca cutlets have been cooked, pour off and discard oil/fat from the skillet, and return the skillet to medium-high heat. Add wine, and cook, scraping browned bits stuck to bottom of skillet (these are the best part!) Once alcohol has evaporated; about 1 minute, add stock and drain accumulated juices from platter and reduce by three-quarters. This should take about 10 minutes, then whisk in butter.

Return the saltimbocca to skillet just long enough to heat through, and then transfer to a serving platter and spoon pan sauce over the top. A simple plate of spaghetti aioli and a nice salad of mesculin mix make for a delicious family meal.


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