Saltimbocca with Coppa di Parma PGI and vegetables


  • 2 slices of pork loin
  • 70 g of Coppa di Parma PGI
  • 2 potatoes
  • 1/2 glass of white wine
  • 1 stick of butter
  • EVO oil to taste
  • Flour to taste
  • Parsley to taste
  • Salt and pepper to taste


Wash, cut and boil the potatoes for 10 minutes. Put them in the oven for about 15 minutes at 300 F. Meanwhile prepare the saltimbocca with the pork loin: place and press two slices of Coppa di Parma PGI over the meat. Flour the meat on both sides, removing the excess flour. In a saucepan put the butter and EVO oil and cook the meat for about 3 minutes on each side adding a pinch of salt and pepper. Simmer with white wine until reduced. Serve the saltimbocca with the potatoes and stir-fry some vegetables like broccoli or green beans.