May: Saltimbocca Alla Sorrentina

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Saltimbocca finish 3 with script

Buon giorno!

Sorrento is one of those towns that, once witnessed, becomes ingrained upon your psyche for ever more. My father, Attilio, spent the better part of his life whistling a song about this town to the point where we all wanted to reach for ear plugs. Did he not know another tune? Actually he did, but why resort to something inferior to whistling about paradise? He had it right. Once bitten by this place, and the Amalfi Coast in general, one is doomed forever to long for it. I call it the curse of Amalfi! Thus, as the song goes, “torna a surriento”.

Aside from the fragrant air, the sea, the people, the music – we must not overlook the food of this placeSALTIMBOCCA ALLA SORRENTINA may be one of those dishes that is as unforgettable as Sorrento itself. The sauce alone for this recipe will have you whistling about Sorrento just as Attilio did. It is so delicious you might consider doubling the ingredients and serving it with pasta! The kicker here – is that it is very easy and quick to make. What’s not to love here?

This particular version of Saltimbocca calls for pork tenderloin. This choice of meat is lean and tender, requiring very little cooking time. For pork, I always recommend the superior humanely raised Heritage Pork Tenderloins from Circle B Ranch! You can also substitute veal or chicken if you like, but I think pork tenderloin is perfectly suited to this preparation.

Although you will see recipes using prosciutto, I like the salami. It adds a level of flavor slightly sharper and seems to give the dish more depth.

I also recommend FRESH mozzarella for this, as it is creamy and melts so perfectly rather than what I refer to as the more commercial “plastic stuff”. We are fortunate that so many markets now carry the fresh so widely.

Finally, the Campari Tomatoes: These very sweet fresh tomatoes, which are usually offered in a box in our produce sections, are an excellent choice for this dish. Most important, they are available almost all year which enables you to make this recipe, perfectly every time, with the same sweet flavor. When you taste the sauce, you will understand immediately why I chose them.

This is an elegant dish, worthy of the most important of occasions – but easy enough to prepare for a weeknight dinner with family. Try it out on the patio on a balmy summer evening. Bellissima!

Saltimbocca Alla Sorrentina  – a dish made in heaven? NO – but one equally ethereal perhaps – a dish made in Sorrento!


Serves 4

Prep: 20 minutes

Cook: 25 minutes


8 Thin slices Pork Tenderloin (about 1 1/2 lb)

Flour seasoned with salt and pepper

2 Tbsp. Olive Oil

2 Tbsp. Butter

2 Cups Quartered Campari Tomatoes

3/4 Cup Dry Vermouth or Dry White Wine

1 1/2 Tsp. Oregano – dried

Salt and pepper to taste

2-3 Ounces Salami – your choice: hard, Milano, Genoa etc.

Grated Parmigiano-Reggiano cheese

8 ounces Fresh Mozzarella – sliced

Fresh Basil Leaves for garnish


Preheat oven to 350 degrees.

Heat the oil with the butter (melt) in a pan.

Slice your tenderloin starting at a mid point on top of the tenderloin thinly.


Dredge the slices in the seasoned flour.


Brown the pork slices on each side in the oil and butter.


Place them in a dish and keep warm.


In the same pan, add the tomatoes, oregano, salt and pepper, and wine – Cook about 5 minutes at a rapid simmer.



Remove from heat and set aside.

Now place the slices of pork in a single layer in a baking dish or pan.

Top each pork slice with a slice or two of salami.


Sprinkle with the grated cheese.

Then place a slice of the fresh Mozzarella on top of the salami.


Bake at 350 degrees for about 15 minutes. The cheese should be very soft and melted.

Remove from the oven and spoon the lovely sauce on top – or plate each piece and add the sauce to the individual portions.

Garnish with fresh Basil Leaves – whole or chopped.

As the Neapolitans sing it – “Vide’o mare quant’è bello…”

My parting thought: My immediate choice for a wine pairing with SALTIMBOCCA ALLA SORRENTINA is Dolcetto. It has a lighter sense and somehow I feel a more delicate red is called for with this lovely dish. However, for those who look for a little more “heft” – the regional Aglianico of Campania is good choice as well as a Barbera d’Asti or even a Toscana.


Comments are welcome in the “Speak Your Mind Area” beneath this post online.




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  1. This recipe is creative with just the fight blend of flavors
    This is a welcome change to my usual pork and applesauce recipe .
    The recipe was easy to follow . It’s a recipe for a simple family dinner , or a small gathering .

  2. Tony Pilcher says:

    Sounds beautiful. Can’t wait to cook it.

  3. Frank Rossi says:

    I tried your “Pasta Cacio e Pepe recipe. I had my doubts, but it turned out to be fantastic. I will make this many more times.

    • Frank – I have heard so many folks wonder about this recipe – mostly because of the pepper. I am so happy to hear that you went ahead and tried it. It is one of the signature dishes from the region of Lazio – so simple yet so very special! Thank you for sharing your experience.

  4. Linda, I am going to go with your recommendation using salami. It’s my next dish!

    • Ralph – Hope you enjoy the recipe! Using salami is a bit of a different twist adding more flavor I think than the traditional prosciutto. Sorrento and the Amalfi area also tend to use more basil than sage which is another difference in this recipe from the more common preparations of Saltimbocca. Bottom line is – different regions of Italy change this and other dishes a bit, putting their own stamp on the dish. Gotta love the Italians – they always make it interesting!