Pork, Parmesan and Sage Saltimbocca
Photography 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.
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