Saltimbocca: it’s a real crowd-pleaser

Saltimbocca translates loosely as ‘jump in the mouth’ because you just can’t wait to eat it! My version has a surprising twist.

Super savoury: Saltimbocca. Picture: Guy Bailey

Talk about bundles of flavour! “Saltimbocca” is an Italian dish that translates loosely as “jump in the mouth” because you just can’t wait to eat it! I’ve chosen to go pork-on-pork for this one, but you could just as easily switch the tenderloin out for chicken or, most traditional of all, veal. Preserved lemon is an inauthentic but surprisingly complementary addition. It cuts through the richness of the meat and gives this dish an ever-so-slight North African twist.

PORK SALTIMBOCCA

1 pork tenderloin (approx 500g)

200g thinly sliced good quality prosciutto

1 tablespoon extra-virgin olive oil

100g butter

16 sage leaves

¼ cup white wine

Freshly ground pepper

1 piece preserved lemon, finely sliced (see tips)

1 fresh lemon, cut into wedges

Cut pork tenderloin into 6 even pieces and then place flat between 2 sheets of baking paper. Using a rolling pin or a meat mallet, gently thin each piece to an even 5mm. Wrap 1-2 pieces of prosciutto around the pork pieces.

Heat a large heavy-based frypan on medium and pour in the oil and half the butter. Once the butter is foaming, place a sage leaf or two onto each prepared bundle where the seam is, then pop sage side down into the pan. Cook for 5 minutes on one side, then on the other until golden and just cooked through.

Pop onto a plate under foil to rest and repeat with the remaining fillets. Once all are done and resting, deglaze the pan with the wine, adding lots of freshly ground pepper and finely chopped preserved lemon. Add the remaining butter and swirl and stir to form a sauce. Pour over the top of your bundles and serve with fresh lemon wedges. Serves 4

WHITE BEAN & TOMATO SALAD

1 can white beans, drained and rinsed (see tips)

1 red onion, finely sliced

250g cherry tomatoes, chopped

½ cup parsley, leaves picked

Dressing

1 teaspoon white wine vinegar

1 teaspoon Dijon mustard

2 tablespoons olive oil

Salt and freshly ground pepper

Combine dressing ingredients in the bottom of a serving bowl (or in a jar if salad is part of a moveable feast). Toss the rest of the ingredients with the dressing just before serving. Taste and correct for seasoning. Serves 4 as a side

Top tips

You’ll find preserved lemon in jars at specialty grocers and larger supermarkets; first scrape off the pith, as it can be bitter and a tad mushy.

If you can’t find preserved lemon, just add another lemon for serving and squeezing.

I like to use butter beans for the salad, but any white beans will do.