Saltimbocca with polenta.

For 2 servings:

– 2 thin escalope of pork or veal,
– 2 thin slices of Parma ham, bacon can be replaced,
– 2 sage leaf,
– 40 ml of white wine,
– Piece (60-80 g) of butter,
– salt pepper,
– 100 grams of cornmeal (polenta).
– Herbs, or vegetables added for garnish.
Each piece of meat to put between two sheets of baking paper and place on top of something heavy. I put a cast-iron pan. Leave it on for 5-10 minutes. Then a little salt and pepper on each top with a slice of ham and a sage leaf. Secure all toothpick. Preheat a frying pan in olive oil and fry it scallops on both sides until golden brown. Wrap in foil and let soak.
In a frying pan where roasted meat pour wine and deglasirovat fat, cook for 1-2 minute. Add in small portions to 40 g of butter.
Cook polenta according to package directions, flour milling are different. I was very small, which is just tired of boiling water, adding a little salt and butter. Serve all at once, watering sauce. Delicious! Very very!

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