Saltimbocca with borlotti beans

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.

Recipe «Saltimbocca with borlotti beans» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 4 pork loin medallions, 4 large fresh sage leaves, 85g mozzarella, thinly sliced, 1 tbsp 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 Massel chicken style liquid stock, Soft polenta, to serve.

Ingredients:

• 4 pork loin medallions 
• 4 large fresh sage leaves 
• 85g mozzarella, thinly sliced 
• 1 tbsp 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 Massel chicken style liquid stock 
• Soft polenta, to serve 

Instructions

1. Preheat oven to 180°C. Top each piece of pork with a slice of mozzarella and a sage leaf. Wrap a slice of prosciutto around each piece of pork to enclose mozzarella.
2. Heat oil in a large ovenproof frying pan over medium-high heat. Add pork and cook for 1 minute each side or until light golden. Transfer pork to a plate. Add pasta sauce and stock to the pan and bring to the boil. Season.
3. Remove from heat. Return pork to pan, sage-side up. Bake for 10 minutes. Add the borlotti beans and spinach. Cover and bake for 5 minutes or until the spinach just wilts. Serve with the soft polenta.