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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