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Saltimbocca alla Romana is an Italian classic that we are going to give the open pan treatment and get in done in 15 minutes. The combination of crispy prosciutto, tender pork, and fragrant sage packs the dish with savoury depth, while the pantry-friendly borlotti beans and green beans provide a hearty, healthy base. A splash of white wine adds a touch of elegance, and the wilted spinach brings a burst of color and nutrition. For an extra finishing touch, drizzle with good-quality olive oil just before serving—it makes all the difference! Enjoy!
First, slice the pork fillet into 1cm medallions. Place between 2 slices of parchment paper, set on a chopping board and gently bash with a meat hammer or rolling pin until approximately ½ cm in thickness. Top each slice with a sage leaf, season with salt and black pepper and wrap with a slice of prosciutto.
Place the seasoned flour in a wide dish and dredge each slice until completely coated, patting off any excess.
Heat a large frying pan over a medium heat and add 1 tablespoon oil and 25g of the butter. Cook the pork in batches using extra oil as needed, ensuring not to overcrowd the pan, for 2 minutes on each side or until the pork has cooked through and the prosciutto becomes crispy. Set aside and keep warm.
Whilst the pork cooks, drain the beans and finely slice the garlic.
Add the remaining butter to the pan, along with the green beans, sliced garlic and a few thyme sprigs. Stir to coat everything in the butter and pan juices then add a few more sage leaves and the white wine and bubble for a few minutes. Stir in the drained beans and spinach and allow the spinach to wilt.
Add the pork back to the pan, along with any resting juices, and add a lid for a few minutes to allow everything to heat through.
Serve everything in bowls seasoned with salt and pepper and a good glug of extra virgin olive oil.
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