Saltimbocca with wild mushroom sauce

Name: Saltimbocca with wild mushroom sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 small, longish pork cutlets (approx. 125 g each); 4 discs Parma ham (about 15 g each); 8 Sage leaves; 3 TABLESPOONS Oil; 1 Onion; 150 g pink mushrooms; 150 g Chanterelles; 150 g sheathed sponges; 2 TABLESPOONS Butter; 30 g Flour; 400 g Vegetable broth; 100 g Whipped cream; 250 g Gnocchi (Italian potato dumplings; refrigerated shelf); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/4 collar Parsley; 1 Spring onion; 4 wooden skewers; 7-10 Tbsp Cling film

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 small, longish pork cutlets (approx. 125 g each)
4 discs Parma ham (about 15 g each)
8 Sage leaves
3 TABLESPOONS Oil
1 Onion
150 g pink mushrooms
150 g Chanterelles
150 g sheathed sponges
2 TABLESPOONS Butter
30 g Flour
400 g Vegetable broth
100 g Whipped cream
250 g Gnocchi (Italian potato dumplings; refrigerated shelf)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/4 collar Parsley
1 Spring onion
4 wooden skewers
7-10 Tbsp Cling film

Directions

1
Wash the meat, dab dry and pat thinly between 2 layers of foil. Cover each layer with 1 slice of Parma ham and 2 sage leaves, fold over and pin each layer with a wooden skewer.
2
Heat 2 tablespoons of oil in a large frying pan, add Saltimbocca and fry on each side for about 4 minutes. Peel and finely dice the onion. Clean, wash and halve the mushrooms. Wash and clean the chanterelles and stock sponges.
3
Heat 1 tablespoon of oil and butter in a coated frying pan. Fry all the mushrooms for 3-4 minutes. Add the onion and fry for 1-2 minutes more. Dust the mushrooms with flour and sauté. Deglaze with stock and cream, bring to the boil and simmer for about 3 minutes.
4
Meanwhile, prepare the gnocchi in boiling salted water according to the instructions on the packet. Season mushroom sauce with salt and pepper. Wash parsley and dab dry. Pluck the leaves from the stems and cut them finely.
5
Clean, wash and cut the spring onion into rings. Stir the spring onion and half the parsley into the sauce. Serve the saltimbocca, gnocchi and mushroom sauce, sprinkle with the remaining parsley.