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Pork Saltimbocca with Chestnut Mushrooms and Tagliatelle

Pork Saltimbocca with Chestnut Mushrooms and Tagliatelle

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Saltimbocca literally translates to ‘jump in the mouth’ in Italian. Allegedly it was invented at the end of the 19th century and has been jumping into people’s mouths ever since! Teamed with some creamy crème fraîche and delicious tagliatelle, it’s a winner!!

Allergens:SulphitesCereals containing glutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Pork Medallion

½ pack(s)

Serrano Ham

1 punnet(s)

Chestnut Mushrooms

½ bunch(es)

Sage

1 tbsp

White Wine Vinegar

(ContainsSulphites)

½ unit(s)

Chicken Stock Pot

180 grams

Wheat Tagliatelle

(ContainsCereals containing gluten)

1 pot(s)

Creme Fraiche

(ContainsMilk)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3188.208 kJ
Energy (kcal)762 kcal
Fat31.0 g
of which saturates17.0 g
Carbohydrate70 g
of which sugars0.0 g
Protein50 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Frying Pan
Pot
Plate
Instructionsarrow up iconarrow up icon
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1

Put each of the medallion between two sheets of clingfilm and bash them with a frying pan until they are about 1cm thick. Season each medallion with a pinch of salt and black pepper, then place one or two slices of serrano ham on the top side of each medallion.

2

Roughly chop the mushrooms and set aside. Heat 1 tbsp of oil in a frying pan on medium heat, drop in three quarters of the sage leaves and fry for 30 seconds until just crisp. Immediately remove the leaves from the pan and set aside. Tip: Be careful not to let them burn!

3

Now add 1 tbsp of butter to the empty pan (or 1 tbsp of oil if you don’t have any butter), allow it to melt, then lay the pork medallions in the pan (serrano hamside up first) and cook for 4-5 mins on each side until cooked and well browned. At the same time, add 1 tbsp of oil to another frying pan and add the mushrooms, season with ¼ tsp of salt and a good grind of black pepper and cook for 5 mins.

4

Meanwhile, boil a large pot of water with ¼ tsp of salt.

5

Once your pork and mushrooms are both ready, remove from the frying pans and set aside. Cover the pork with foil to keep warm.

6

With the (now empty) frying pan on low heat, pour in the white wine vinegar and allow it to evaporate before adding the chicken stock pot and 100ml of boiling water, stirring well to scrape all the lovely sticky bits from the bottom of the pan.Tip: This is called de-glazing. Turn up the heat to medium and leave everything to bubble away until about half the liquid is left.

7

While the liquid is reducing, put the tagliatelle in the boiling water for 6 mins or until ‘al dente’. Once the stock in the pan has reduced, stir in the crème fraîche and return your mushrooms and sage leaves to the pan to heat through. Drain your tagliatelle(reserving 3 tbsp of pasta water) and pop it in the pan with the creamy mushroom sauce, together with the reserved pasta water.

8

Tip your pasta with its creamy mushroom sauce into bowls and top with your pork saltimbocca and a few torn sageleaves. Enjoy!