This is what quick pork saltimbocca with wilted spinach looks like after William gets hold of it. I would have loved to have posted a photo of the bone-in pork chop, golden and stuffed to the brim with salty prosciutto, pungent sage and funky fontina. But we got hungry and forgot to point and shoot.
I served this meaty meal for Cristen and Graham as they breezed through Miami last week on the way to the Keys. The recipe ran in the August issue of Gourmet, and while the heavy flavors are less than summery, who can argue with pork stuffed pork?
To continue on the less-than-healthy Italian theme, I served Marcella Hazan’s Fettuccine with Prosciutto, Cream and Nutmeg on the side. The ingredients and preparation couldn’t be simpler. The rich, salty sum was greater than its parts, and on a normal night, this would be the star of our meal.
Fettuccine with Prosciutto, Heavy Cream and Nutmeg
3 tablespoons unsalted butter
2/3 cup thinly sliced prosciutto, about 2 ounces
1/2 cup heavy cream
1/4 teaspoon freshly grated nutmeg
1/4 cup grated Parmesan
10 ounces fresh fettuccine
Instructions
In a large pot, bring salted water to a boil.
Meanwhile, melt butter in a large frying pan over medium heat. Add prosciutto to pan, and lightly brown. Stir in cream and nutmeg, and reduce the liquid by one-third. (Marcella says that egg pasta is “thirsty for sauce,” so be careful not to over reduce the cream.)
Cook pasta according to package directions. Drain and reserve a few tablespoons of cooking water. Toss the pasta with the cream sauce, adding pasta water if the mixture is dry. Sprinkle Parmesan over the pasta, toss, and serve immediately.
Serves 4 (as a side)
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Next time I would try and combine the flavors of the pasta and garlic/spinach saute that were served as 2 separate dishes. This meal was excellent and on the table in no time. I can’t wait to try it in my own kitchen.