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Cook your way to this Italian favourite and say hello, flavour country. True to its Italian name, this succulent pork wrapped in prosciutto with a gooey mozzarella centre literally jumps in the mouth.

Saltimbocca with borlotti beans

Ingredients

  • 4 (410g) pork loin medallions
  • 4 large fresh sage leaves
  • 85g mozzarella, thinly sliced
  • 1 tablespoon olive oil
  • 420g jar Sacla Cherry Tomato Arrabbiata pasta sauce
  • 4 wide slices prosciutto
  • 60g baby spinach leaves
  • 400g can borlotti beans, rinsed, drained
  • 125ml (1/2 cup) chicken stock
  • Soft polenta, to serve