John Myers
Ingredients for 2 servings:
- 1 clove(s) garlic
- 6 sage leaves, fresh
- 75 g arugula
- 1 sprig of celery
- 10 g parsley
- 1 lemon(s)
- 250 g spirals
- 2 pork loin steaks
- 6 slices of Black Forest ham
- 2 tbsp oil
- 10 g butter
- 200 ml instant chicken stock
- 100 g cream cheese
- 1 tsp sugar
- e.g. salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
Peel and press the garlic. Wash the sage leaves and arugula and set aside. Trim the celery, remove the strings, and cut into small pieces. If the celery still has fine, young leaves, chop them and the parsley for later. Cut the celery stalk into pieces. Cut the lemon into 4 even slices. Bring a pot of salted water to the boil and cook the pasta according to the package instructions. Add the celery pieces for the last 4 minutes, then drain well and return to the pot. Season the pork loin steaks on both sides with salt and pepper and wrap each with 3 slices of Black Forest ham, ensuring the backs meet. Top each with 3 sage leaves and a toothpick on the front. Heat 2 tablespoons of oil in a medium-sized pan and sear the back of the saltimbocca first, ensuring the ham sticks together. Then turn it over and make sure the sage leaves fry in the oil until crispy. After about 10-15 minutes (depending on the thickness), the saltimbocca is cooked. Meanwhile, melt the butter in a large pan, add the chicken stock with the crushed garlic clove, and bring to a boil. Season with salt, pepper, and sugar, and add the lemon slices. Simmer for about 5 minutes, then remove the lemon slices. Add the spirali and celery. Stir in the parsley and, if using, the celery leaves. Allow the liquid to evaporate a little longer, reduce the heat to low, and stir in the cream cheese. Serve the saltimbocca with the cream cheese pasta and top with the arugula. The cooked, tangy lemon slices, squeezed out, go very well over the saltimbocca and also with the pasta.
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