Filet saltimbocca with mozzarella and tomato dumplings

Name: Filet saltimbocca with mozzarella and tomato dumplings
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g Mozzarella; 6 discs Serrano ham; 3-4 Stem(s) Sage; 600 g Pork tenderloin (middle cuts); 7-10 Tbsp salt, pepper; 75 g dried tomatoes (in oil); 1 package (750 g) Dumpling dough "half and half"; 2 Eggs (Gr. M); 5-6 Tbsp + some flour; 4 TABLESPOONS clarified butter; 150 g Fresh cream; 300 ml Milk; 3-4 Tsp Pesto (glass); 2-3 TEASPOONS Lemon juice; 7-10 Tbsp wooden skewers

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g Mozzarella
6 discs Serrano ham
3-4 Stem(s) Sage
600 g Pork tenderloin (middle cuts)
7-10 Tbsp salt, pepper
75 g dried tomatoes (in oil)
1 package (750 g) Dumpling dough "half and half"
2 Eggs (Gr. M)
5-6 Tbsp + some flour
4 TABLESPOONS clarified butter
150 g Fresh cream
300 ml Milk
3-4 Tsp Pesto (glass)
2-3 TEASPOONS Lemon juice
7-10 Tbsp wooden skewers

Directions

1
Cut mozzarella into 12 thin slices. Cut the ham in half lengthwise. Wash the sage, dab dry and remove the leaves. Rinse fillet, dab dry and cut into 24 thin slices. Press the fillet slices a little flatter.
2
Season with salt and pepper. Place 1 mozzarella slice between 2 fillet slices each. Cover each slice with 1 sage leaf and wrap each with 1⁄2 ham slice. If necessary, fix with wooden skewers.
3
Drain the tomatoes, collecting 2 tablespoons of oil. Cut the tomatoes into small pieces, put something aside for sprinkling. Knead dumpling dough, eggs, 5-6 tbsp. flour, dried tomatoes and 2 tbsp. tomato oil. Season with a little salt and pepper.
4
Form into rolls (approx. 1.5 cm Ø) on a floured work surface. Cut out small dumplings with a fork.
5
Heat 2 tablespoons of lard in portions in a large coated pan. Fry the dumplings for 6-7 minutes while turning them over.
6
In the meantime heat 2 tablespoons of lard in portions in a large pan. Fry the fillet packs in it in portions on each side for about 4 minutes. Remove and keep warm.
7
Add crème fraîche, milk and pesto to the hot frying fat. Stir until smooth, warm up and season to taste with salt, pepper and lemon juice. Add the gnocchi and simmer again briefly. Serve everything. Sprinkle with remaining tomatoes.