This classic Italian recipe should be made with veal, but we find it tastes even nicer made with pork escalopes. Sometimes you can buy them ready prepared but, if you can't, it's very simple to prepare them yourself.
|8 oz (225 g) pork tenderloin, cut into 6 medallions 1 inch (2.5 cm) thick|
|6 slices Parma ham – about 2½ oz (60 g)|
|6 large fresh sage leaves|
|6 fl oz (170 ml) Marsala|
|1½ tablespoons olive oil|
|salt and freshly milled black pepper|
|Oven temperatures and Conversions|
|Click here for information|
You will also need a large frying pan with base measuring 9 inches (23 cm) and 3 cocktail sticks.
This recipe is taken from Delia Smith’s Summer Collection.
First of all beat the pieces of meat out to make them a little thinner. I use a clenched fist to do this, but don't go mad and break the meat – it just needs to be flattened and stretched a bit.
Season the meat with salt and pepper and now lay the slices of Parma ham on top of it (because they won't be precisely the same size, fold the ham and double over the pieces if necessary to make them fit).
Now place a sage leaf in the centre of each piece and secure it with half a cocktail stick, using it as you would a dress-making pin.
Next, measure the Marsala into a small saucepan and place it on a gentle heat to warm through.
Now heat the oil in the frying pan until fairly hot, then fry the slices of pork (sage leaf side down first) for 2 minutes, then flip the pieces over and fry them for another 2 minutes.
After that, pour in the hot Marsala and let it bubble and reduce for a minute or so until it becomes a syrupy sauce.
Now transfer the pork to warm serving plates, remove the cocktail sticks and spoon the sauce over.
Serve with sautéed potatoes sprinkled with a few herbs before cooking, and a mixed salad.
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