Pork, Parmesan and Sage Saltimbocca
Photography by Aaron McLean.
Saltimbocca, meaning “jump in the mouth” in Italian, is a traditional meat dish with sage and prosciutto. I’ve added Parmesan and sundried tomatoes for a twist.
INGREDIENTS
400 grams pork fillets
½ cup freshly grated Parmesan
12 large sundried tomato halves in oil, thinly sliced
12 large sage leaves
6 long slices streaky bacon, halved
sea salt and freshly ground pepper
12 toothpicks
Apple Aioli
½ cup mayonnaise
2 cloves garlic, crushed
finely grated zest 1 lemon
1 crisp apple, red or green, grated with skin on
2 tablespoons finely chopped flat-leaf parsley
sea salt and freshly ground pepper
METHOD
Preheat the flat plate on the barbecue to a medium heat.
Cut the pork into 12 even pieces. Place each round of pork between 2 sheets of plastic wrap and gently pound to ½ cm thick.
Lay the pieces flat on the bench and season with salt and pepper.
Top with the Parmesan, a sage leaf then a few slices of sundried tomato, leaving some of the sage and tomato poking out one end. Roll up then wrap each piece in a strip of bacon and secure with a toothpick. Tip some of the oil from the tomatoes into a dish and brush over the rolls.
Cook over a medium heat for 10-15 minutes, turning so they cook on all sides and the pork is just cooked through. Don’t over-cook or they will be dry. Serve with the apple aioli. Makes 12 saltimbocca
Aioli: Combine all the ingredients in a bowl and season.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!