Recipe (english)

Bruschetta alla Saltimbocca

Bruschetta alla Saltimbocca
Quantity Ingredient
250 g Pork medallions
Pepper from the mill
60 g Parma ham
8 leaf Sage
1 Tomatoes
80 g Baguette
3 tbsp Olive Oil

Bruschetta alla Saltimbocca is prepared with tender juicy pork medallions. Cut pork medallions into 8 finger-thick slices and season with ground pepper and salt. Halve the Parma ham and wrap half a slice of Parma around each medallion. Place one sage leaf each on the Parma ham and pin it with a wooden stick, as shown in the picture above. Cut a tomato into 8 thin slices. Cut the baguette diagonally into slightly larger pieces that should be large enough to hold two medallions each. Heat 1 tablespoon olive oil in a frying pan and sauté the pork medallions on both sides. Reduce the temperature and fry the medallions for about 4 minutes, turning them several times. Cut the baguette open and brush the remaining olive oil onto the cut surfaces with a baking brush. Place the baguette on a grid with the cut surfaces facing upwards and slide into the oven on the upper rail. Set the grill to level 3 and grill the baguette for about 2 minutes until it begins to brown. Remove the pork medallions from the pan and drain on kitchen paper. Press the garlic through, add to the dripping and briefly pull the tomato slices through the hot dripping. Season the tomatoes with salt and pepper. For Bruschetta alla Saltimbocca, place two tomato slices on each half of the baguette and cover with two medallions each. Remove the skewers before serving.

Servings: 4, Difficulty: 
Preparation time: 15 minutes, Total duration: 15 minutes

All data per serving:
242 kcal
12 g
18 g
14 g

(C)opyright by Marions Kochbuch