SALTIMBOCCA A LA ROMANA

This is for you Navid.

Yes Navid, you heard it right. I have been doing Saltimbocca all my life but this time I tried something new and you were the person to help me the most with this dish. NYE 2014-2015 we all celebrated in Vienna and my girlfriends and I have this tradition to never celebrate without each other no matter who we are with or where we live. With great values comes great flexibility but not always a big pocket. So instead of veal for my Satimbocca I bought pork loin and we hat to cut and beat the slices till there were thin as paper. Thank you Navid for doing that – will be lots of fun cooking together this semester. The last semester of my life.

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What do you need?

  • 1 pork loinIMG_1819
  • 1 lemon
  • 1 bottle of white wine (the rest you just drink while cooking)
  • 1 bunch of sage
  • 1 package of ham (parma or serrano, what you prefer)
  • Cream & Crème Fraîche
  • Salt & fresh pepper
  • Butter (if you don’t have, use olive oil)

What do you do?

Cut the meat into slices and „beat“ it until it is as soft as possible. Now you place a sage leef on top and a slice of ham (serrano or parma). Fold it and fry this pieces in butter. You deglace them when they are brown with white wine and lemon and adjust the cream and crème fraîche & salt it. The process is easy it just takes a long time. Serve it with: Pasta or potatoes, with peas or rice. Some fresh pepper and it’s perfect.

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Enjoy!

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