From Michael’s Kitchen

Every night during our Tuscan Foodie Adventure, we prepared a fantastic four course meal.  There were so many tasty dishes that it’s hard to say which was a favorite, but Michael’s pork saltimbocca was very high on the list. You just might want to add this to your list of favorite recipes.

Pork Saltimbocca with Prosciutto, Fontina and Sage

Four 5 oz. pork cutlets

Kosher salt and freshly ground black pepper to taste

6 ozs. thinly sliced prosciutto

6 ozs. thinly sliced fontina or provolone cheese

10 sage leaves

2 T. olive oil

1/4 c. flour

Place a pork cutlet between two 12″ pieces of plastic wrap.  Gently pound the pork to about 1/8″ thickness being careful not to rip holes into the pork by pounding it too thin.  Remove the top sheet of plastic; season with salt and pepper.

Divide the prosciutto and cheese into 6 stacks.  Top 4 of the stacks with a sage leaf.  Place these over half of each prepared pork cutlet, leaving 1/2″ exposed around the edge of the pork.  Fold the remaining half over the prosciutto/cheese, making sure the edges of the cutlet touch.  With the back of a large knife, gently pound the edges of the pouch to seal them.  This step should be done several hours in advance, covered and refrigerated until time to cook.

Shortly before cooking the prepared cutlets, finely slice the remaining 2 prosciutto/cheese stacks and gently mix together with your fingertips.  Put aside.

Heat olive oil in a large saute pan over medium/high heat.  Lightly coat each side of the prepared pork with flour, shaking off excess, and put into warmed pan.  Lightly brown for 3 minutes on each side.

To serve, top with sage cream and the mixed prosciutto/cheese mounded on the sauce.  Sprinkle with chopped Italian parsley and a sage leaf.

Sage Cream

4 T. unsalted butter

1 T. canola oil

1 small yellow onion, finely chopped

1/2 c. white wine

2 T. white wine vinegar

1 small bay leaf

1/2 c. heavy cream

salt and white pepper to taste

2 whole sage leaves

Dice the butter and bring to room temperature.

Heat the oil in a 2 quart saucepan.  Saute the onions over medium heat for 2 minutes, being careful not to brown.  Deglaze with the white wine and vinegar.  Add the bay leaf and reduce until most of the liquid has evaporated.  Add the heavy cream and reduce by half, whisking occasionally.

remove the pan from the heat and immediately whisk in the butter, mixing well.  Strain through a fine mesh strainer into a small bowl.  Season with salt and white pepper.

Finely slice the sage leaves and stir into the cream.  Keep in a warm place until served.

When I fix this at home, I’m likely to serve it with a vegetable or risotto and a salad, but here’s what we had to accompany it.

First Course: Tuscan Onion Soup with a Pecorino Crust

Second Course: Porcini Mushroom Ravioli with a pine nut/brown butter and cured Fontanelle lombo

Third Course:  Pork Saltimbocca

Fourth Course:  Rice Fritters with Vanilla Gelato

Now, I ask you, isn’t this a real foodie adventure!

Here’s to the chef and his eager band of helpers!

Joining Foodie Friday, Tempt My Tummy Tuesday

i love your comments, so jump right in and share your thoughts

12 thoughts on “From Michael’s Kitchen

  1. I make this, almost the same. No sage though.
    It looks delicious! Sounds like a wonderful time.
    Blogger is down since last night, for once word press looks good! 🙂

  2. This one looks like a goodie!! Your adventure sounds fantastic to me—–all my favorite things; friends and FOOD!

  3. Hi Linda

    your Italian adventure looks great the memories will live on along with all those fantastic food recipies

  4. Yes, this does look like a favorite. I have made it before but not swimming in that fabulous cream sauce. It looks so great.

  5. Hi, Linda! I noticed that Blogger was down last night, too, when I tried to visit several blog sites. When I first started my blog, I set it up on Blogger. Like you, I now use Word Press, but we’re not immune to problems there, either. 😦 I’m just hoping it never completely erases our blogs!!! Anyhoooooo….in the last photo with everyone toasting, I love it that they are drinking wine from table glasses like they do in Italy rather than the stems we prefer here in the States. That just looks so cool!!! The food all sounds fantastic!

    1. So far so good with WordPress. Let’s hope that continues. I am always happy to hear from you. And will keep you in my thoughts as you settle in a new place.

  6. Fabulous! I made chicken saltimbocca recently, but I will definitely try it with pork next time. I’m saving your recipe!! Thanks.

    1. Saltimbocca is good no matter how it is made.

  7. Hey Linda…oh my gosh I felt like I was there with you! What a great evening…and how awesome that you were able to record it on your blog. I am definitely making the pork dish…I have made it with chicken and left the sage out. Thanks for visiting my blog…any thoughts on WordPress you would like to share? I am thinking about making the switch from Blogger but can’t get up my nerve! Have a great weekend wherever you are…~Ann

    1. After the prolonged blogger shutdown, I’m sure lots of you are frustrated. WordPress has worked very well for me, an knock on wood, there have been few problems, definitely nothing serious. I like all the options and the continual new updates. I have nothing to compare it to, so I don’t know what, if any, advantages it has over Blogger.

  8. Hello! I have been here at your site several times and perused many of your posts and am just getting to leaving a comment! So nice to meet you and visit your lovely place here!

    Kindly, Lorraine

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