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Recipe Blog: SaltimboccaMarch 24, 2017

This is a classic Italian dish and I must confess, despite having lived in Italy a long time ago (granted, I was a vegetarian back then), I only recently cooked this delicious number for the first time. It is usually made with veal, Italian prosciutto (dry cured ham uncooked). fresh sage leaves and marinated in Marsala wine. The word Saltimbocca means “jump in the mouth” and it is indeed very tasty!

I love recipes that involve very few ingredients and are easy to prepare. This dish ticks both boxes, and it’s delicious, which helps of course.

Instead of veal, I chose pork chops and replaced the Marsala wine with sweet sherry which works a treat.

Ingredients

4 pork chops, 8 slices of prosciutto, sage leaves, butter and oil, 200 ml sherry, sautéed potatoes, mangetout

Method

Bash the chops until they’re 5 mm thin, season with black pepper, wrap the prosciutto slices around each chop and adorn them with sage leaves. Heat the butter and oil in a frying pan and cook the meat for approximately 5 – 10 minutes. Remove from the pan and set to one side. In the meantime, add the sherry into the frying pan and let simmer for a few minutes until it’s a bubbling sauce. Put the meat back in to heat through. Boil the potatoes, then fry them in some butter until nicely browned all over. In the meantime, steam the mangetout for a few minutes.

Of course you don’t have to use potatoes or my choice of vegetables. Crusty bread and a fresh green salad would go well, too.

This dish is so simple, yet very tasty. It was a hit with my family and gets a big thumbs up from me.

Bon app!

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