Saltimbocca with capers and Brussels sprouts

Saltimbocca Recipe with Capers and Brussels Sprouts

Preparing a delicious meal doesn’t have to be a challenge. Today, I will show you how to make a wonderful main dish – Saltimbocca with capers and Brussels sprouts. This dish is a delightful combination of succulent pork loin, the intense flavors of prosciutto, and the crunchy texture of Brussels sprouts. It’s a quick, simple, yet elegant recipe that will impress any guest.

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4

Necessary ingredients:

For the meat:
- 1 kg lean pork loin
- 8 slices of prosciutto
- 50 g butter
- 100 ml white wine
- 200 ml meat broth
- 2 tablespoons flour
- 70 g capers
- 1 tablespoon olive oil
- salt and freshly ground pepper
- dried sage leaves

For the Brussels sprouts:
- 700 g fresh Brussels sprouts
- 1 onion
- 50 g butter
- 100 ml milk
- 1 teaspoon starch
- nutmeg (to taste)
- fresh dill
- dried thyme
- salt and pepper

A brief history of the recipe:
Saltimbocca, which means "jump in the mouth" in Italian, is a traditional dish that combines meat, prosciutto, and sage, resulting in an absolutely delicious meal. Although the original recipe is usually made with beef, today we will use pork loin, adding a touch of originality and personality to this classic dish.

Step by step:

1. Preparing the pork loin:
- Cut the pork loin into 8 thin slices. I recommend using a sharp knife to achieve even slices.
- Place each slice between two sheets of plastic wrap and gently pound them with a meat mallet. The goal is to make them thinner and uniform, so they cook evenly.

2. Seasoning the slices:
- On each pork slice, place a slice of prosciutto, pressing lightly to adhere.
- On the opposite side, sprinkle salt, freshly ground pepper, and dried sage leaves. Press gently to fix the flavors.

3. Dredging in flour:
- Dredge each pork slice in flour, ensuring they are evenly coated, then shake off the excess flour.

4. Frying the pork slices:
- In a non-stick skillet, add the olive oil and 25 g of butter. When the butter has melted and is sizzling, add the pork slices with the prosciutto side down.
- Let them fry for 2-3 minutes on one side, then flip and fry the other side for the same time. Repeat with all slices.

5. Making the sauce:
- After all the pork slices are fried, add the white wine to the skillet and let it simmer for a few moments to evaporate the alcohol.
- Add the meat broth, cover the skillet, and let it simmer for a few minutes until the sauce reduces slightly.
- Incorporate the remaining butter (25 g) and let it melt into the sauce, then add all the fried pork slices and capers, letting them simmer together for 15 minutes.

6. Preparing the Brussels sprouts:
- While the pork is cooking, wash the Brussels sprouts. Remove any wilted leaves.
- Boil them in a pot of salted water for 15-20 minutes until tender but not mushy.

7. Sautéing the Brussels sprouts:
- Drain the Brussels sprouts and reserve a cup of the cooking water.
- In a separate skillet, melt 50 g of butter and add the finely chopped onion. Sauté the onion until it becomes translucent and soft.
- Incorporate the boiled Brussels sprouts into the skillet, adding the reserved water, milk, salt, pepper, and nutmeg.
- Let it simmer for 20-25 minutes. If desired, you can add a little cream for extra creaminess.
- Finally, sprinkle the starch over the Brussels sprouts, add thyme and fresh dill, letting it simmer for a few moments.

8. Serving:
- On a plate, place a slice of saltimbocca next to the Brussels sprouts, drizzling everything with the delicious sauce.
- Enjoy your meal! You will be amazed by the perfectly blended flavors!

Practical tips:
- Make sure to use high-quality pork for the best results.
- You can substitute prosciutto with bacon or jamón for a more accessible version.
- If you don’t have dried sage, you can use fresh leaves; the aroma will be even more intense.
- Experiment with different types of white wine; a sweeter wine can add an interesting note to the sauce.

Frequently asked questions:
- Can I use beef instead of pork?
Yes, the recipe can be adapted with beef, but the cooking time may vary.

- How can I make a vegetarian version?
You can replace the meat with large mushrooms or tofu fillets, which can be prepared in the same way.

What drinks pair well with this dish?
A dry white wine, such as Chardonnay or Sauvignon Blanc, will perfectly complement the flavors.

Nutritional benefits:
This saltimbocca recipe is rich in protein, thanks to the pork loin, and contains vitamins from the vegetables used. Brussels sprouts are an excellent source of fiber, vitamin K, and antioxidants, contributing to a balanced diet.

Difficulty level: Easy
Calories per serving: Approximately 450 kcal

In conclusion, Saltimbocca with capers and Brussels sprouts is a recipe that not only meets the need for a delicious meal but also offers an unforgettable culinary experience. I encourage you to try this recipe and delight your family and friends with a tasty dish. Enjoy your meal!

 Ingredients: for the steak 1 kg lean pork chop 8 slices of prosciutto 50 g butter 100 ml white wine 200 ml meat broth 2 tablespoons flour sage 70 g capers 1 tablespoon olive oil salt pepper for Brussels sprouts 700 g Brussels sprouts 1 onion 50 g butter 100 ml milk 1 teaspoon starch nutmeg fresh dill thyme salt pepper

 Tags:  pork chop