Saltimbocca alla Romana

INGREDIENTS
Pork loin or veal slices
Smoked pancetta or prosciutto crudo slices
Sage
White wine
Butter
Italian '00' flour
Extra virgin olive oil
Salt and pepper
Cocktail sticks

Classic Roman saltimbocca uses veal and prosciutto, but I prefer more flavourful pork loin and smoked pancetta. I flatten meat.

I put a double thin pancetta slice on each.

Then a large sage leaf.

I secure with a cocktail stick.

I melt butter with oil.

Once gently sizzling, I cook meat sage-side down a few minutes.

I turn and cook the other side.

I add white wine.

I evaporate, season with salt and pepper lightly and cook briefly.

I reserve meat.

I add butter and about a tablespoon flour to pan juices.

I whisk out lumps, adding water if needed for a thick velvety sauce.

I return saltimbocca and let flavours develop a few minutes.