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Categories:
penne pasta white wine vinegar olive oil clove garlic mayonnaise milk lemon juice pork sage Parmesan chees shavings
Viewed: 99 - Published at: a year agoIngredients
- 8 ounces penne pasta
- 2 tablespoons white wine vinegar
- 4 tablespoons olive oil
- 1 clove garlic peeled and finely chopped
- 4 tablespoons mayonnaise
- 4 tablespoons milk
- 3 tablespoons lemon juice
- 2 pork steaks 1/4 lb each sliced crosswise into thirds
- 3 slices prosciutto halved
- 6 sage leaves
- 1 head romaine lettuce shredded
- Parmesan chees shavings, to garnish
Method
- Cook the pasta according to the package instructions then drain and rinse with cold water. Season with pepper and stir in the vinegar and 2 tbsp of the oil. Mix the garlic with the mayonnaise, milk and lemon juice. Season to taste with salt and freshly ground black pepper.
- Lay pork pieces between two sheets of cling wrap and hit with a rolling pin to flatten. Season with salt and freshly ground black pepper. Lay the Prosciutto and sage on top of the flattened pork and roll. Secure with toothpicks. Heat the the remaining oil in a frying pan, add the rolls and cook for 10 mins, turning occasionally (you may need to do this in batches). Toss the romaine lettuce and mayonnaise mixture with the pasta and serve with the saltimbocca rolls. Garnish with the Parmesan shavings.
