COTOLETTA SALTIMBOCCA
BY PAUL WILSON
Serves 4
8 slices of prosciutto
8 large sage leaves, plus extra
4 x 200g free-range pork cutlets,
rind removed
30ml extra-virgin olive oil
50g unsalted butter
Lemon juice, to taste
Radicchio leaves, to serve
Sage butter
250g soft unsalted butter
1 bunch of sage, finely chopped
4 garlic cloves, finely grated
Lemon juice, to taste
Cherry marmalade
200g fresh cherries, pitted
or whole
125ml (½ cup) balsamic vinegar
1 tbsp honey
2 star-anise
1 clove
Zest of ½ orange
250ml (1 cup) cabernet sauvignon
Juice of 1 orange
1 tbsp cornflour
1. To make the sage butter, combine all the ingredients in a bowl, whipping by hand. Place onto a sheet of baking paper and roll into a sausage-like shape. Twist to enclose at each end and freeze until firm.
2. To make the cherry marmalade, place the cherries in a small, deep saucepan over medium heat. Add vinegar and cook until reduced by half. Add honey and cook for 5 minutes until liquid is reduced to a syrup. Add spices, orange zest and red wine, then reduce heat to low and simmer gently for 15 minutes.
3. Combine orange juice and cornflour in a bowl to form a smooth paste. Gradually add paste to cherry mixture until it coats the cherries. Reduce heat again and cook for a further 5 minutes. Set aside to serve with the pork.
4. To prepare the pork, lay out 2 slices of prosciutto on a work surface, overlapping to make one larger sheet.
5. Place 2 sage leaves and a 1.5cm slice of sage butter in the centre of the prosciutto. Top with a pork cutlet, then fold over the prosciutto to enclose. Repeat with remaining prosciutto and cutlets. Set aside in the fridge until ready to cook.
6. Preheat oven to 200°C. Heat oil in a wide non-stick pan, add pork cutlet parcels and some sage leaves to the pan and cook quickly to seal. Place the pan in oven and cook for 4 minutes. Baste with juices and cook for a further 4 minutes.
7. Remove pork from pan and allow to rest for 2 minutes. Transfer to serving plates. In the same pan, add the butter and cook over a medium heat until almost browned. Add a squeeze of lemon and spoon over the plated pork chops. Serve with a little marmalade on the side and radicchio leaves.