Pork Saltimbocca

   I love pork so today I decided to make a classic Italian dish saltimbocca which translates into "jump in your mouth". If you order this in a restaurant it would cost you at least $15-20 dollars depending on where you live, it cost me about $10 dollars to make 3 servings and that's kind of on the high side of estimating. Also, it takes no time to make about 30 minutes start to finish depending on what your serving with it.

6 thin sliced pork cutlet pounded out 
6 sliced of prosciutto
6 fresh sage leaves
1/4 cup of cognac 
1/4 cup of heavy cream
1/2 cup of chicken stock
3 tablespoons of butter
3 tablespoons of olive oil
seasoned flour 
salt and pepper to taste

Season the cutlets with salt and pepper on one side and place a slice of prosciutto and a sage leave on top of each cutlet, roll up and secure with a toothpick. Next dredge in flour seasoned with salt and pepper. Now set a skillet on medium high flame and add the butter and oil. Brown the pork on all sides, remove from the pan and set aside. Meanwhile make the sauce, deglaze the pan with the cognac and reduce to a syrupy consistency. Now add the cream and chicken stock, bring to a boil return the pork and it's resting juices and simmer about 2-5 minutes depending on how thick the rolls are (do not over cook or the pork will be tough). Taste the sauce and re season if needed, plate the pork and top with the sauce. I served it with rice pilaf and a side salad.

* I added the leftover 2 slices of prosciutto I had that I chopped and a couple of sage leaves the the sauce as it was simmering

** If you make the pork rolls ahead and let them sit in the fridge a while the flavors really permeate the meat

*** A very quick and easy dinner party meal with a couple of great sides and a yummy dessert

Pasta, Spinach, Eggs and Caciocavallo

    I love to turn leftovers into something fantastic!! At the farmers market this week I found some amazingly fresh spinach and a cheese that I haven't had in a long time.  Caciocavallo is an Italian cheese similar to mild provolone. I cooked up the spinach for a week night side veggie and cut up the cheese for a pick for drinks with a friend on another evening. So I decided to combined them with some pasta and eggs. No precise measurements for this dish, I just kind of threw it together. I whisked 3 eggs with a little heavy cream then added the left over spinach and cheese, I chopped them up a bit and seasoned it with salt and pepper. Then I cooked up a left over 1/2 of a lb of pasta from my cupboard. I drained the pasta reserving some of the water, returned it to the pot and added the egg mixture. Set the flame to low and cook slowly until the egg is set and the cheese is melted. This turned into a yummy gooey adult version of mac n' cheese!! When I go into the kitchen and just ad-lib is when I make the most special dishes, don't be afraid!!!

*add some pasta water if it's too dry

**I also saw a lemon out of the corner of my eye and added some zest at the last minute and I am so glad I did!!

***garnish with some grated parmesan for extra cheesiness!!