Saltimbocca

Laura Sharrad

Ingredients:

400g Broad Beans
1 clove garlic
1 small brown onion
1 pork fillet
Approx 10 thin slices of quality flat pancetta
15 sage leaves
Plain flour for dusting
1 rosemary sprigs
1-2 garlic cloves
Splash of white wine

Method:

Peel the second skin off broad beans. Finely chop onion and garlic
Saute onion & garlic in a little evoo until soft (about 5 min)
Add beans, saute for about 5 minutes, maybe a little water. Stir gently until cooked & season & place in a bowl to the side.
Trim the pork of excess fat & silverskin. Butterfly 2cm slices of pork so that you can get larger slices once opened up. Gently pound with a flat mallet, between baking paper so that the pork doesn’t break.
Place a slice of pancetta on each medallion. Top with sage leaf & secure with a toothpick.
Heat a frypan with a little evoo. Very lightly flour one side of pork (not the pancetta side)
Place pancetta side of meat into frypan, season with salt

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