One pan saltimbocca alla Romana
Pork wrapped in prosciutto and cooked with crunchy vegetables for a delightful dinner for two.
Ingredients
For the saltimbocca
- 200g/7oz pork fillet, sliced into 6 diagonally
- 6 sage leaves
- 6 slices prosciutto
- 25g/1oz plain flour
- 1 tbsp olive oil
- sea salt and black pepper
For the green beans
- 1 garlic clove, crushed
- 150²µ/5Β½΄Η³ϊ cherry tomatoes, halved
- 200g/7oz French beans
- 50ml/2fl oz white wine
Method
Lay each slice flat of pork on a chopping board and gently bash with a meat hammer or rolling pin until approximately 5mm/ΒΌ in thick.
Top each slice with a sage leaf, season with salt and pepper and wrap in a slice of prosciutto.
Place the flour in a wide dish and coat each slice well, patting off any excess.
Heat a large frying pan over a medium heat and add the oil. Cook the slices for 2–4 minutes on each side, or until the pork has cooked through and prosciutto becomes crispy. Remove from the pan and set aside.
Add the garlic to the pan for a minute before adding the cherry tomatoes, green beans and white wine. Cook for 4–5 minutes, or until the beans are tender (you may need a splash of water to bring it together).
Serve the saltimbocca with the vegetables.
