Pork Saltimbocca
A classic Italian dish featuring tender pork cutlets enveloped in parma ham, paired with tagliatelle.
Ingredients
- 1 pork fillet
- 6 slices of Parma ham
- Bunch of fresh sage
- 1 orange
- 200ml Madeira
For the Tagliatelle:
- 400g pasta flour
- 4 large eggs
- A few drops orange food colouring
- ½ teaspoon salt
For the Madeira Sauce:
- 150ml Madeira
- 35ml Brandy
- 200ml double cream
- Orange syrup
Method
- Trim pork fillet of all fat and sinew to leave a perfect cylinder of pork.
- Cut pork to 3 inch lengths then press 3 whole sage leaves onto one side of the pork with a grind of pepper.
- Take a slice of Parma ham then roll the sage and the pork to cover in a cylinder.
- Heat a tablespoon of olive oil in a heavy based frying pan until hot, seal the pork and Parma ham cylinders on all sides then transfer to an oven proof dish.
- Add the Madeira to the pan and cook on 180°C for 12-15 minutes until tender.
- Remove from the Oven, and rest for 10 minutes then slice into 1 inch pieces ready to top the pasta.
For The Madeira Sauce:
- On a high heat add a good glug of madeira to a pan.
- Add a dash of orange syrup, a dash of brandy and cook off for a few minutes.
- Turn off the heat and add 200ml double cream and mix well.
For The Tagliatelle:
- Add 4 eggs and a dash of orange food colouring to the mixing bowl of a food processor or mixer with dough hook or kneading attachment mix.
- Add the flour and salt and mix to form a dry dough.
- Turn out the dough and knead by hand.
- Wrap the dough in clingfilm and chill in the fridge for 25 minutes.
- When the dough has rested cut into 4 pieces. Using the pasta attachment of a food processor or a pasta machine, run the dough through several times on the widest setting.
- Then incrementally reduce the thickness setting on the pasta machine roller getting thinner with each roll until it is on the thinnest setting and you have a long sheet of thin pasta.
- Repeat this process for each piece of dough.
- Run through the tagliatelle cutting attachment of the pasta machine and curl into nests ready for cooking.
- Bring a pan of salted water to the boil.
- Add the pasta and cook for 2 minutes.
- Drain then toss through in the to the Madeira Cream Sauce.
- Serve the pork thinly sliced on a bed of the tagliatelle tossed in Madeira cream sauce.