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:

  1. Peel the second skin off broad beans. Finely chop onion and garlic
  2. Saute onion & garlic in a little evoo until soft (about 5 min)
  3. Add beans, saute for about 5 minutes, maybe a little water. Stir gently until cooked & season & place in a bowl to the side.
  4. 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.
  5. Place a slice of pancetta on each medallion. Top with sage leaf & secure with a toothpick.
  6. Heat a frypan with a  little evoo. Very lightly flour one side of pork (not the pancetta side)
  7. Place pancetta side of meat into frypan, season with salt

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