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