Friday, August 17, 2012
Saltimbocca of pork loin
Saltimbocca of pork loin - a traditional italian dish known all over the world, slightly modified.
I chose pork loin because it's more economical but equally tasty.
12 slices of pork loin
300 grams of basmati rice
150 grams of bacon and rosemary
50 grams of butter
Extra virgin olive oil
3 dl of dry white wine
2 cloves of garlic
A few leaves of sage
Soy sauce, salted
Salt and pepper
Boil the rice in salted water (as much water as rice) until the water has evaporated. Remove from heat, close the lid and let stand for 10 minutes.
Flatten the meat on a platter with a meat mallet. Suggestion: Always use baking paper to beat the meat, otherwise you will break the fibers with loss of quality.
In a nonstick pan with the bottom pour the olive oil, garlic, a few leaves of sage, and saute the bacon.
After a few minutes add the meat and the butter, keep cooking for 2 minutes adjusting with salt and pepper. Turn the meat and moisten the whole with white wine. Continue cooking until the gravy will not be withdrawn.
Serve the Saltimbocca in plates accompanied with fried bacon, basmati rice and sprinkle with soy sauce.