Saltimbocca with butternut squash rosti
30 mins
1 Serving
In this recipe we marry our gorgeous butternut squash with saltimbocca-style pork that uses bacon instead of prosciutto to bring a mood-boosting superstar of a dish.
Brilliant Bases Used In This Recipe
About This Recipe
In this recipe we marry our gorgeous butternut squash with saltimbocca-style pork that uses bacon instead of prosciutto to bring a mood-boosting superstar of a dish. Pork is high in a number of nutrients that are said to affect mood. These include protein, B vitamins, magnesium, potassium, iron and zinc.
Butternut squash, meanwhile, is a great source of carotenes which in turn convert to vitamin A, also vitamin C, folate (or B9), B6 and B1, which all have anti-depressant qualities. In addition to that, squash has also been shown to properties that can fight cancer and heart disease. Eating them might also help protect against developing type 2 diabetes.
Sage, which is used in the wrapping process, is packed with antioxidants that may support memory and brain health. Saltimbocca pork is normally made with prosciutto crudo as the wrapping element, but here Jason has used bacon to keep the costs down.
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Ingredients
1 squash rösti
150g/5oz pork fillet battened out
2 rashers of quality dry cured smoked bacon
50g/1.8oz salted butter
8 large sage leaves
5tsp blanched and squeezed spinach
30g/1oz broken walnuts
2tsp lemon juice
Salt and pepper to taste
Nutrition Per Serving
Calories
660
Fats
45G
Carbs
13G
Protein
54G
Method
Pre-heat the oven to 180C/360F (fan) or 220C/430F (convection)
Prepare a rösti as per the video below or use a pre-prepared one
Lay out the bacon and place a sage leaf in the centre of each rasher and place a butter slice on top
Lay the flattened pork fillet escalope (see skills video below) and wrap up by folding over the ends and flipping over
Place in fridge for 10-15 minutes to firm up together
Warm a shallow frying pan on medium-high heat and add a crushed clove of garlic and the bacon-wrapped pork, sage leaf side down
Cook for 2-3 minutes per side, basting with the juices as you go
Pop in oven for 5 minutes to finish cooking, remove and rest
Add a little more butter to the pan alongside some chopped sage leaves
Cook until nut brown and then add the walnuts, spinach and a dash of lemon juice
Serve the pork on the rösti and drizzle with the beurre noisette sauce from the pan
