I love this dish for several reason, It’s quick, luxurious and the madeira sauce gives it a silky sweetness. what’s not to love!
Lay a piece of baking paper on the work surface, lie a pork medallion cut side down with the other cut side on top. Place another piece of baking paper on top and using either a meat tenderiser or rolling pin, press the medallion until it’s the thickness of a £1 coin being careful not to tear the meat. Repeat with other pieces.
Bring a large pan of salted water to the boil.
Lay out the 4 the pork on a board, season on both sides with pepper and a little salt (remember the prosciutto is salty). Lay a piece of ham on one side, turn over and lay 2 sage leaves on each piece and top with another piece of prosciutto. Wrap any over hanging pieces to you have a parcel.
Cook the pasta in the large pan of salted water to the pack instructions. Drain and keep warm.
In a large frying pan over a medium heat, melt the butter with the olive oil until the butter starts to foam. Place the pork pieces in the pan and cook for 3 minutes on each side. Remove and keep warm. Turn the heat to high and deglaze the pan with the madeira. Reduce by half scraping any bits that are stuck to the pan. Add the stock and reduce by half again. Whisk in the creme fraiche, Tip in the drained pasta and coat thoroughly.
Divide the pasta onto 4 warm plates, top with the pork and finish with a little sprinkle of parsley and a grind of black pepper.
Pork saltimbocca with pappardelle & Madeira sauce
Ingredients
- 300 g pork fillet (half of a whole fillet) trimmed and cut into 4 medallions
- 8 large sage leaves
- 8 slices prosciuto
- 400 g fresh pappardelle
- 50 g butter
- 1 tbsp olive oil
- 100 ml madeira
- 200 ml chicken stock
- 80 g creme fraiche
- parsley to finish
Instructions
- Lay a piece of baking paper on the work surface, lie a pork medallion cut side down with the other cut side on top. Place another piece of baking paper on top and using either a meat tenderiser or rolling pin, press the medallion until it's the thickness of a £1 coin being careful not to tear the meat. Repeat with other pieces.
- Bring a large pan of salted water to the boil.
- Lay out the 4 the pork on a board, season on both sides with pepper and a little salt (remember the prosciutto is salty). Lay a piece of ham on one side, turn over and lay 2 sage leaves on each piece and top with another piece of prosciutto. Wrap any over hanging pieces to you have a parcel.
- Cook the pasta in the large pan of salted water to the pack instructions. Drain and keep warm.
- In a large frying pan over a medium heat, melt the butter with the olive oil until the butter starts to foam. Place the pork pieces in the pan and cook for 3 minutes on each side. Remove and keep warm. Turn the heat to high and deglaze the pan with the madeira. Reduce by half scraping any bits that are stuck to the pan. Add the stock and reduce by half again. Whisk in the creme fraiche, Tip in the drained pasta and coat thoroughly.
- Divide the pasta onto 4 warm plates, top with the pork and finish with a little sprinkle of parsley and a grind of black pepper.
Video
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