Saltimbocca – A Classic Italian Dish With a Twist
Saltimbocca, meaning "jump in the mouth," is a classic Italian dish that traditionally features veal slices topped with prosciutto and sage, all sautéed together in a white wine and butter sauce. In my version, I add ripe tomatoes to the sauce, introducing a subtle sweetness and depth of flavor that complements the savory elements. Despite its elegant flavors, saltimbocca is surprisingly simple to make at home. A sprinkle of fresh parsley adds a bright finishing touch.
Ingredients
- 600 g Pork loin
- 8 slices Smoked bacon or Parma ham
- 8-16 Sage leaves
- 2 tbsp Olive oil
- 2 tbsp Butter
- 200 ml Dry white wine
- 200 g Cherry tomatoes
- 2 Garlic cloves finely chopped
- 1 Onion finely chopped
- 1 tsp Salt
- 2 tsp Freshly ground black pepper
- A bunch of chopped fresh Parsley to garnish
Instructions
- Preheat the oven to 175°C (350°F).
- Finely chop the onion and garlic.
- Slice the pork loin into four equal pieces and pound them slightly thinner. Season both sides with salt and black pepper.
- Place a couple of sage leaves and a slice of bacon (or Parma ham) on each steak. Flip them over and repeat on the other side, securing them with toothpicks.
- Heat a pan with butter and olive oil. Sear the pork on both sides until golden brown, then transfer to an ovenproof dish.
- In the same pan, sauté the onions and garlic over low heat until soft and translucent. Add the white wine and let it simmer for 2–3 minutes.
- Pour the onion and wine mixture over the pork, then add cherry tomatoes around the steaks.
- Bake for 10–15 minutes, until the internal temperature of the pork reaches 68°C (155°F) (it will rise to 70°C/160°F as it rests).
- Sprinkle with chopped parsley and serve.
Notes
Serving Suggestion:
Serve your saltimbocca with pappardelle and a side of green salad. Buon appetito!