Delia's saltimbocca

Saltimbocca is originally made with veal but Delia Smith decided to cook with pork and I see nothing wrong with that. It's an easy and tasty recipe and I served it with white rice and a salad.

Serves: 3 persons.

Ingredients:

• 450g pork fillet, cut into 6 medallions
• 6 slices of Parma ham
• 6 large sage leaves
• 170ml Marsala wine (Marsala is a fortified wine like Port wine, I had Port wine at home and not Marsala so I used Port wine)
• olive oil
• Salt and pepper to taste

Method:

1. Lay the pieces out on a chopping board and cover with clingfilm, then using a rolling pin, batter them out to make them a little thinner. I did not do this. If you bash it too much, you'll break the meat. I bought the fillet whole and cut the medallions myself, this way you can control the thickness. My medallions weren't particularly thin but they ended up alright.
   
2. Season the medallions and lay the slices of Parma ham on top of each one (because they won't be precisely the same size, fold the ham and double over the pieces if necessary to make them fit). Place a sage leaf in the center of each piece and secure it with a cocktail stick. I actually folded the Parma ham in three to make it fit. As I was pining the sage and ham to the medallions, I realised I only had 2 cocktail sticks left but I had 6 medallions... so I improvised with sewing needles (kids, don't do this at home!).
   
   
   
   
3. Heat the olive oil in a frying pan until fairly hot and dip the slices in flour to cover both sides. Fry them (sage leaf down) for 2 min, then flip them over and fry for another minute. Here you will have to adjust the times to the thickness of the medallions. Sage side down I cooked until the Parma ham was crisp and the other side until it got some colour as well. It was a bit more than 1 or 2 minutes.
   
   
   
   
   
   
   
4. Add the wine, turn the heat up and let it bubble and reduce for a minute or so until it becomes a syrup sauce. It didn't become quite a syrup sauce but I let it reduce by half.
   
   
   
   
5. Transfer the pork to the plate, remove the cocktail sticks and spoon the sauce over. Or be lazy, do not remove the cocktail sticks, and let whoever is eating do that!