Monday, April 20th, 2009, Pork Saltimbocca

Although I am Puerto Rican, I love to dabble in other cultural delicacies. I decided to make Pork Saltimbocca with a lemon and white wine cream sauce with asparagus served over fettuccine. I am told Saltimbocca which is Italian, means that it is so flavorful that it jumps in your mouth. I love that concept. If I had it my way I would want all of my food to jump in my mouth. Not because it is still alive but because it has such incredible taste. While this dish sounds difficult don't let it's name fool you. It is not all that difficult to recreate. I took parts of this recipe from Rachel Ray and "Everyday Italian" with Giada. Of course I had to make the recipe my own with little additions here and there, and I also needed to make it gluten-free. With all being said and done this was not too difficult a task. While this recipe calls for pork and Giada from Everyday Italian makes hers with veal, you can make this with chicken and fish if you'd like. Being Puerto Rican we tend to use a great deal of pork. This was a godsend as now we can add yet another pork dish to our repertoire. Here is the recipe (with gluten free changes to follow):


Pork Saltimbocca with White Wine Sauce


http://www.rachaelrayshow.com/food/recipes/pork-saltimbocca-white-wine-sauce/
http://www.foodnetwork.com/recipes/everyday-italian/veal-and-lemon-saltimbocca-recipe/index.html


Instead of using wheat flour as requested in this recipe by Rachel Ray, I use either my Featherlight flour mix by Bette Hagman, or the all purpose flour mix by Annalise Roberts. Both

are delicious and you can't even tell the difference.

The next item I use in this recipe to make it gluten-free is Tinkyada Pasta. I prefer the brown rice fettuccine, but feel free to use whatever pasta you like. I also love the taste of the sage and

tend to use more than one leaf per slice of pork. Plus, I have found that an entire piece of prosciutto is the perfect amount per slice of pork. I also put sea salt and pepper to taste in the flour to give the pork a little more flavor. Remember not too heavy on the salt since there is quite a bit of salt in the prosciutto. Once all the prep work is completed this recipe is fairly quick to make and is absolutely deelish!! This is easily a week day meal. The flavors are an incredible taste treat for your tongue and tummy!! My family cannot get enough. I hope you will enjoy it as well.