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Archive of BBC Food Recipes

Pork saltimbocca with sautéed potatoes and creamy leeks

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the saltimbocca, wrap two slices of parma ham around each pork medallion.

  3. Heat the oil in an ovenproof pan and fry the pork for 1-2 minutes on each side, or until lightly browned.

  4. Transfer to the oven and bake for 5-6 minutes, or until completely cooked through.

  5. For the sautéed potatoes, heat the oil in a frying pan and sauté the onion and garlic until softened.

  6. Add the potato and paprika and stir well. Cook until the potatoes are golden-brown and tender, then season, to taste, with salt and freshly ground black pepper.

  7. For the leeks, heat the butter in a pan and sauté the leeks until softened.

  8. Add the double cream and grated cheese and heat gently, stirring frequently, until the cheese has melted. Season, to taste, with salt and freshly ground black pepper.

  9. To serve, place the saltimbocca onto a serving plate with the potatoes and leeks.

Ingredients

For the saltimbocca

  • 2 x 75g/2¾oz pork medallions
  • 4 slices parma ham
  • 1 tbsp olive oil

For the sautéed potatoes

  • 1 tbsp olive oil
  • ½ onion, finely sliced
  • 1 garlic clove, chopped
  • ½ potato, peeled and chopped
  • ½ tsp smoked paprika
  • salt and freshly ground black pepper

For the leeks

  • 25g/1oz unsalted butter
  • 100g/3½oz leeks, trimmed and chopped
  • 50ml/2fl oz double cream
  • 75g/2¾oz Manchego cheese, grated
  • salt and freshly ground black pepper

Shopping List

Pork saltimbocca with sautéed potatoes and creamy leeks

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry


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