Pork Saltimbocca, Prosciutto, Sage & Lemon served with a bitter leaf Salad.
This Recipe is from Jonny Phillips from Coppi, Belfast showcasing the best of local produce at Tesco Taste NI Festival in Custom House Square 12th-14th September 2014
Saltimbocca is an Italian term that simply means “jump In the mouth” we currently have it on our menu at Coppi and its a huge hit with our diners.
You can enjoy it with some fresh gnocchi cooked in garlic butter or as I like it with a really fresh plum tomato, red onion & caper salad with lots of fresh mint & lemon juice!
- 2 x 8oz pieces of pork loin, trimmed
- 4 slices prosciutto ham
- Zest & juice 1 lemon
- 2 cloves crushed garlic
- 10 torn sage leaf
- 4 tb sp unsalted butter
- Salt & coarse black pepper to season
- 2 tb sp Broighter Gold Rapeseed oil
- 2 tb spoon vinaigrette
- 1 small packet organic bitter leaves
- Slice a small pocket in each piece of pork, fill with 3 sage leaf each, the zest of the half the lemon, the garlic , salt & black pepper (easy on the salt)!
- Batton the meat out until resembling a thin steak. Dribble a little oil and coat the steak with plenty of pepper & the remaining lemon zest.
- Wrap with 2 slices of prosciutto each ( folding over each other to completely cover the pork).
- Heat a wide saute pan with 2 tb sp of oil until hot, add the saltimbocca and cook until golden on one side, turn over and place in a 200 degree oven for 4-6 mins until cooked through.
- Remove from oven, add butter and sage leaves, baste the meat until the butter is golden brown and add lemon juice.
- Let the pork rest in the juices for 2 mins whilst dressing the salad and preparing your plate.