Page title and description

Roman pork saltimbocca
Pork & gammon
Roman pork saltimbocca
Ingredients
- 4 pork steaks
- 4 slice prosciutto, parma ham or jamon serrano
- 8 sage leaves
- 150ml dry white wine
- 50g butter
Method
Prep time:
5 min
PT5M
Cooking time:
15 min
PT15M
-
Step 1
Using a rolling pin, gently tap out the pork steaks to a thickness of about 5mm. Place a slice of ham and a couple of sage leaves flat on each one, securing with cocktail sticks. You'll have to bend the pork a little, but keep it as flat as possible. -
Step 2
Melt the butter in a frying pan over a fairly high heat and fry the pork, sage and ham face-down for a couple of minutes. Hold down with the back of a spatula or wooden spoon. Turn over and fry for another two minutes. -
Step 3
Remove to a warm plate, add the wine to the pan to deglaze and quickly reduce to a syrup. Spoon over the pork and serve.