Saltimbocca with Capers and Brussels Sprouts
If you want to impress your family or friends with a sophisticated yet easy-to-make dish, saltimbocca with capers and Brussels sprouts is the perfect choice! This recipe combines the rich flavors of pork loin with prosciutto and sage, resulting in a juicy steak accompanied by a delicious Brussels sprout side. Let's discover together how to prepare this wonderful dish!
Preparation Time
- Preparation time: 20 minutes
- Cooking time: 40 minutes
- Total time: 60 minutes
- Servings: 4
Ingredients
For the steak
- 1 kg lean pork loin
- 8 slices of prosciutto
- 50 g butter
- 100 ml white wine
- 200 ml meat broth
- 2 tablespoons flour
- 1 teaspoon dried sage
- 70 g capers
- 1 tablespoon olive oil
- Salt and freshly ground pepper
For the Brussels sprouts
- 700 g Brussels sprouts
- 1 onion
- 50 g butter
- 100 ml milk
- 1 teaspoon starch
- Nutmeg
- Fresh dill
- Thyme
- Salt and pepper
Recipe History
Saltimbocca is a dish with deep roots in culinary traditions, known for its vibrant combination of meat and flavors. Its origin is linked to the use of simple yet quality ingredients, enhanced by the addition of prosciutto and sage. This dish has become popular worldwide due to its simplicity and exquisite taste, making it an ideal choice for festive meals or special occasions.
Preparing Saltimbocca
1. Preparing the Loin: Start by cutting the pork loin into 8 equal slices. Use a kitchen mallet to pound each slice between two sheets of plastic wrap until they are thin and even. This will help with even cooking and achieving a tender texture.
2. Adding the Prosciutto: On each slice of loin, place a slice of prosciutto. Press gently with your hand to ensure it sticks well to the meat. Prosciutto will add a savory and umami flavor that balances the sweetness of the meat.
3. Seasoning: On the opposite side of the loin, sprinkle salt, freshly ground pepper, and dried sage leaves. Press again to ensure all flavors are integrated.
4. Dredging in Flour: Dredge each loin slice in flour on both sides, making sure to shake off the excess. This will create a nice crust during frying.
5. Frying the Loin: In a non-stick pan, add the olive oil and 25 g of butter. When the butter has melted, add the loins, making sure to place them with the prosciutto side down. Fry for 2-3 minutes on one side, then turn and fry for another 2-3 minutes. Repeat with all loin slices, keeping them warm on a covered platter.
6. Preparing the Sauce: After frying all the loins, add the wine to the pan and let it boil for a few minutes to evaporate the alcohol. Add the meat broth, cover the pan, and let the sauce simmer on low heat until it reduces slightly.
7. Finishing the Dish: Incorporate the remaining 25 g of butter into the sauce, letting it melt. Add the loins and capers to the sauce, allowing them to simmer together for about 15 minutes.
Preparing Brussels Sprouts
1. Boiling the Brussels Sprouts: In a large pot of salted water, boil the Brussels sprouts for 15-20 minutes until tender but still crunchy. If using frozen sprouts, cooking time may be slightly shorter.
2. Sautéing the Onion: In a pan, melt 50 g of butter and add the finely chopped onion. Sauté the onion until it becomes soft and translucent.
3. Incorporating the Brussels Sprouts: Add the boiled Brussels sprouts, along with a cup of the water they boiled in, milk, salt, pepper, and a little nutmeg. Let everything simmer on low heat for 20-25 minutes.
4. Finishing the Side: Sprinkle the starch over the Brussels sprouts, add the fresh dill and thyme, and let it come to a boil. If desired, you can add a little cooking cream for extra creaminess.
Serving the Dish
To serve, place a pork loin on each plate alongside the Brussels sprout side. Pour the delicious sauce over the meat and side. This combination not only looks spectacular but will also delight everyone’s taste buds!
Serving Suggestions
For an extra touch of flavor, you can accompany this dish with a glass of dry white wine, which will perfectly complement the delicious flavors of the meat and Brussels sprouts. Additionally, a fresh green salad with lemon dressing could add a note of freshness to your meal.
Frequently Asked Questions
1. Can I use another type of meat?
Yes, you can replace the pork loin with chicken or turkey breast, keeping in mind that cooking time may vary.
2. How can I vary the recipe?
Experiment with other herbs, such as rosemary or oregano, instead of sage. You can also add mushrooms or zucchini to the Brussels sprout side for added texture and flavor.
3. Is this recipe suitable for a family lunch?
Absolutely! This recipe is perfect for family meals or to impress guests. The dish looks elegant and is full of flavors.
Nutritional Benefits
Pork loin is an excellent source of protein, while Brussels sprouts are rich in vitamins C and K, fiber, and antioxidants, contributing to a healthy immune system. This recipe offers a good balance of proteins, carbohydrates, and healthy fats, making it a nutritious and satisfying dish.
Calories
This recipe has approximately 600 calories per serving, depending on the ingredients used. It is an excellent choice for a hearty yet balanced meal.
Personal Note
I recommend trying to add a teaspoon of honey to the sauce to bring a pleasant contrast between sweetness and saltiness, which will elevate the dish to another level of flavor.
Now that you have all the necessary details, all that remains is for you to start cooking! Enjoy your meal!
If you want to impress your family or friends with a sophisticated yet easy-to-make dish, saltimbocca with capers and Brussels sprouts is the perfect choice! This recipe combines the rich flavors of pork loin with prosciutto and sage, resulting in a juicy steak accompanied by a delicious Brussels sprout side. Let's discover together how to prepare this wonderful dish!
Preparation Time
- Preparation time: 20 minutes
- Cooking time: 40 minutes
- Total time: 60 minutes
- Servings: 4
Ingredients
For the steak
- 1 kg lean pork loin
- 8 slices of prosciutto
- 50 g butter
- 100 ml white wine
- 200 ml meat broth
- 2 tablespoons flour
- 1 teaspoon dried sage
- 70 g capers
- 1 tablespoon olive oil
- Salt and freshly ground pepper
For the Brussels sprouts
- 700 g Brussels sprouts
- 1 onion
- 50 g butter
- 100 ml milk
- 1 teaspoon starch
- Nutmeg
- Fresh dill
- Thyme
- Salt and pepper
Recipe History
Saltimbocca is a dish with deep roots in culinary traditions, known for its vibrant combination of meat and flavors. Its origin is linked to the use of simple yet quality ingredients, enhanced by the addition of prosciutto and sage. This dish has become popular worldwide due to its simplicity and exquisite taste, making it an ideal choice for festive meals or special occasions.
Preparing Saltimbocca
1. Preparing the Loin: Start by cutting the pork loin into 8 equal slices. Use a kitchen mallet to pound each slice between two sheets of plastic wrap until they are thin and even. This will help with even cooking and achieving a tender texture.
2. Adding the Prosciutto: On each slice of loin, place a slice of prosciutto. Press gently with your hand to ensure it sticks well to the meat. Prosciutto will add a savory and umami flavor that balances the sweetness of the meat.
3. Seasoning: On the opposite side of the loin, sprinkle salt, freshly ground pepper, and dried sage leaves. Press again to ensure all flavors are integrated.
4. Dredging in Flour: Dredge each loin slice in flour on both sides, making sure to shake off the excess. This will create a nice crust during frying.
5. Frying the Loin: In a non-stick pan, add the olive oil and 25 g of butter. When the butter has melted, add the loins, making sure to place them with the prosciutto side down. Fry for 2-3 minutes on one side, then turn and fry for another 2-3 minutes. Repeat with all loin slices, keeping them warm on a covered platter.
6. Preparing the Sauce: After frying all the loins, add the wine to the pan and let it boil for a few minutes to evaporate the alcohol. Add the meat broth, cover the pan, and let the sauce simmer on low heat until it reduces slightly.
7. Finishing the Dish: Incorporate the remaining 25 g of butter into the sauce, letting it melt. Add the loins and capers to the sauce, allowing them to simmer together for about 15 minutes.
Preparing Brussels Sprouts
1. Boiling the Brussels Sprouts: In a large pot of salted water, boil the Brussels sprouts for 15-20 minutes until tender but still crunchy. If using frozen sprouts, cooking time may be slightly shorter.
2. Sautéing the Onion: In a pan, melt 50 g of butter and add the finely chopped onion. Sauté the onion until it becomes soft and translucent.
3. Incorporating the Brussels Sprouts: Add the boiled Brussels sprouts, along with a cup of the water they boiled in, milk, salt, pepper, and a little nutmeg. Let everything simmer on low heat for 20-25 minutes.
4. Finishing the Side: Sprinkle the starch over the Brussels sprouts, add the fresh dill and thyme, and let it come to a boil. If desired, you can add a little cooking cream for extra creaminess.
Serving the Dish
To serve, place a pork loin on each plate alongside the Brussels sprout side. Pour the delicious sauce over the meat and side. This combination not only looks spectacular but will also delight everyone’s taste buds!
Serving Suggestions
For an extra touch of flavor, you can accompany this dish with a glass of dry white wine, which will perfectly complement the delicious flavors of the meat and Brussels sprouts. Additionally, a fresh green salad with lemon dressing could add a note of freshness to your meal.
Frequently Asked Questions
1. Can I use another type of meat?
Yes, you can replace the pork loin with chicken or turkey breast, keeping in mind that cooking time may vary.
2. How can I vary the recipe?
Experiment with other herbs, such as rosemary or oregano, instead of sage. You can also add mushrooms or zucchini to the Brussels sprout side for added texture and flavor.
3. Is this recipe suitable for a family lunch?
Absolutely! This recipe is perfect for family meals or to impress guests. The dish looks elegant and is full of flavors.
Nutritional Benefits
Pork loin is an excellent source of protein, while Brussels sprouts are rich in vitamins C and K, fiber, and antioxidants, contributing to a healthy immune system. This recipe offers a good balance of proteins, carbohydrates, and healthy fats, making it a nutritious and satisfying dish.
Calories
This recipe has approximately 600 calories per serving, depending on the ingredients used. It is an excellent choice for a hearty yet balanced meal.
Personal Note
I recommend trying to add a teaspoon of honey to the sauce to bring a pleasant contrast between sweetness and saltiness, which will elevate the dish to another level of flavor.
Now that you have all the necessary details, all that remains is for you to start cooking! Enjoy your meal!