Sunday, August 17, 2014

Pork Saltimbocca with Pattypan Squash

Sunday 3 August
Since we obtained our whole pork tenderloin from Bigg's and cut it up in our usual way, we have plenty of setups for pork dinners. 
Accordingly, we defrosted five scallopine and made our version of Pork Saltimbocca.  We simply pounded the already-thin scallopine a little thinner, put in a layer of scamorza cheese and sage leaves (we had no prosciutto left over from yesterday, and wouldn't have used it even if we had), and folded the little critters in half.  We then egged, floured, and fried them until golden. 
On the side went a quick-simmered sauce of a few anchovies and fresh tomatoes, and some steamed UFO-like pattypan squash we got at the Farmers' Market yesterday.


The result was not traditional but still evoked memories of old-fashioned American Italian food, with overtones of veal parmigiana.

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