Saltimbocca is a simple Italian dish with a traditional, funny name, because saltimbocca means "jump in my mouth". I like to fuse ingredients from other countries, so I made this recipe with a perfect ingredient, Iberico pork tenderloin. As complicated as it sounds, it's easier to make!
Ingredients for 4 people
- 80 dkg Iberico pork tenderloin
- 8 sage leaves
- 10 dkg Serrano ham
- 1 dl dry white wine
- Freshly ground pepper
- 2,5 dkg vaj
Preparing the saltimbocca
- Start with the Iberico pork tenderloin, cut into nice, even slices. As the texture of this meat is very tender, it's enough to give them a little tap with the edge of your palm, then salt and pepper them.
- Place a half-folded slice on each slice Serrano ham, and then the sage leaves can go on top, and the whole thing is stuck together with a toothpick.
- Heat the butter in a frying pan and add the meat with the ham. Fry for two minutes and you can turn it over. Once that's done, add the wine and simmer for a few minutes until tender. Serve with fresh salad, steamed vegetables or with potatoes.
