Saltimbocca from the pig
This is the meat we fried on the tomato polenta that I posted here in the forum as well. It is again designed for 10 people.
You buy at the butcher of his confidence a nice back filet of pork. Per person is expected in about 180 g of meat. The shopping basket also includes 40 toothpicks, 20 leaves of sage (fresh in summer, otherwise frozen or pickled leaves), 10 slices of Parma ham (later cut in half), dry or semi-dry white wine, good gravy, salt and pepper, oil.
The pig's back is lightly plated (tapped).
From the back fillet, 20 slices of meat are cut. Each slice is about the size of a thumb (in the case of the big thumb, it is better to use one finger as a scale * g *) and weighs about 90 g per slice.
On each slice of meat put 1 sheet of sage and 1/2 slice of Parma ham, pinned with 2 toothpicks each on the meat.
The meat is now seasoned and seared in a pan in oil. Deglaze with white wine. Take the meat out and keep warm.
Make the gravy according to the label.
Pour the broth from the pan into the prepared gravy and stir gently.
When preparing the pieces of meat on the plate, distribute the finished sauce over the meat.
I've already cooked this recipe with chicken fillet. Tasted me too. Actually, I hardly eat pork.
Saltimbocca goes well with the Mediterranean cuisine.
In the photo it was prepared on spinach with tomato polenta.
Good succeed!
