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Saltimbocca - Spanish Style!

Updated on November 13, 2011
Saltimbocca Spanish style.
Saltimbocca Spanish style.

Saltimbocca (Italian for 'jumps in the mouth') is a traditional Italian recipe made using veal fillets and topped with proscuttio.

In southern Spain, pork is far easier to source than veal and our local cured ham is Serrano so I have devised my own version of the recipe 'Spanish style'!

Here I have served it with sautéed potatoes, oven-baked cherry tomatoes and mixed peas and sweetcorn.


The assembled ingredients - pork steaks, jamón Serrano and large, fresh sage leaves.
The assembled ingredients - pork steaks, jamón Serrano and large, fresh sage leaves.

First take your pork - I'm using steaks here though medallions cut from a tenderloin are very good. Give the meat a gentle bashing using a rolling pin or a washed wine bottle to flatten it, don't hit it too hard though - you don't want to tear the meat!

Now place a slice of ham on each steak and a couple of sage leaves on top of the ham then use a cocktail stick through each sage leaf to keep it all in place.



Heat some butter in a pan with a little olive oil added to stop it burning and when it is sizzling hot put the meat in sage side down until the ham is crispy and golden brown, turn the meat over and cook for another few minutes.


A knob of butter added to the pan gives the sauce a glossy sheen
A knob of butter added to the pan gives the sauce a glossy sheen

Now you need to add some wine - marsala if you have it - or I simply use dry white wine and sprinkle a little sugar in and let it reduce down to a syrupy consistency. Remove the meat from the pan and add a knob of butter to the sauce whisking it in so that it takes on a glossy appearance.

Serve the pork on warm plates with the sauce spooned over and accompanied with sautéed potatoes, mixed sweetcorn and peas and oven baked cherry tomatoes.

The tartness of the tomatoes - here sprinkled with fresh basil - goes beautifully with the sweet sauce. Just bake them slowly in a medium hot oven until they are soft and juicy.
The tartness of the tomatoes - here sprinkled with fresh basil - goes beautifully with the sweet sauce. Just bake them slowly in a medium hot oven until they are soft and juicy.
Campofrio Bone-In Serrano Ham with Hoof!, 17-Pound Package
Campofrio Bone-In Serrano Ham with Hoof!, 17-Pound Package

This is an authentic whole Serrano ham - ready for you to slice for yourself.

 
Menu Del Dia: More Than 100 Authentic, Classic Recipes From Across Spain
Menu Del Dia: More Than 100 Authentic, Classic Recipes From Across Spain

This is more than a cookery book - it's essentially a journey through Spain as the author hitched his way around Spain gathering recipes and anecdotes as he travelled.

 

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    • Suki C profile imageAUTHOR

      Barbara C 

      6 years ago from Andalucia, Spain

      Thank you Sally's Trove - of course the main advantage of the wine bottle over a rolling pin or meat mallet is that you can drink the contents ;)

      The cherry tomatoes are lovely roasted - even if the skins are tough you can 'squish' out the contents and spread them on some toasted baguette slices for a tasty snack.

      They're also really good if you roast a couple of unpeeled garlic cloves with them and sprinkle over some fresh basil and a splash of balsamic vinegar - mmm, I feel another hub coming along :-D

    • Sally's Trove profile image

      Sherri 

      6 years ago from Southeastern Pennsylvania

      Not only have you written a totally appetizing recipe, but you've introduced me to a couple of techniques I haven't used...like using the wine bottle to bash the meat and oven-roasting cherry tomatoes.

      Before I get to Saltimbocca Espanola, I'm going to take out a wine bottle and try it on a chicken breast. :) And definitely try roasting those cherry (or grape) tomatoes. There's so much skin relative to flesh on a little tomato like that, that I think the roasting process will make for a splendid treat. Up and awesome!

    • Suki C profile imageAUTHOR

      Barbara C 

      6 years ago from Andalucia, Spain

      Thank you Carole - it'd make a great restaurant dish as it's easy to have it assembled in advance and only takes a few minutes to cook :)

    • profile image

      Carole 

      6 years ago

      Sounds and looks delicious, Barbara. I will definitely try it and pass it to my chef son!

    • Suki C profile imageAUTHOR

      Barbara C 

      6 years ago from Andalucia, Spain

      Thank you Claudia - I hope you try it for yourself :)

    • profile image

      Claudia 

      6 years ago

      Hi, Barbara, it´s interesting recipe (with white wine).Mediterranean cuisine is very good and varied. Thank you for sharing!

    • Suki C profile imageAUTHOR

      Barbara C 

      6 years ago from Andalucia, Spain

      Thank you Paula - hope you do try it, I'm sure you'll enjoy it!

    • profile image

      Paula Walker 

      6 years ago

      This sounds and looks great Suki...........Definetely a reciepe I will try!

    • Suki C profile imageAUTHOR

      Barbara C 

      6 years ago from Andalucia, Spain

      Wow Peru - how exotic!!! Email me about it :)

    • profile image

      sue wale 

      6 years ago

      sounds good Barbara, I'll have to try it out . Just back from Peru so a bit jet lagged. love S x

    • Suki C profile imageAUTHOR

      Barbara C 

      6 years ago from Andalucia, Spain

      Thank you Leann2800 it IS good - & I took all the photos myself :)

    • profile image

      leann2800 

      6 years ago

      This looks so good. Beautiful pictures. I am totally hungry now.

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