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Saltimbocca with borlotti beans

This Saltimbocca with Borlotti Beans recipe reimagines an Italian classic. Tender pork medallions wrapped with sage and crispy prosciutto sit atop buttery borlotti beans, green beans, and wilted spinach. It’s rich, rustic, and perfectly balanced for a relaxed dinner.

Prep: less than 30 mins
Cook: 10 to 30 mins
Serves: Serves 4
Dietary: Egg-free, Nut-free
Donal SkehanBy Donal Skehan
From Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.

Nutri-Score BLean protein, healthy olive oil, and nutritious beans earns this saltimbocca a Nutri-Score B. It’s balanced and flavourful yet light enough for a wholesome weekday supper.

Equipment

Ingredients

  • 500g pork fillet, cut into medallions
  • 8 sage leaves
  • 8 prosciutto slices
  • 100g plain flour
  • 1–2 tbsp olive oil
  • 50g butter
  • 150g green beans
  • 2 garlic cloves, finely sliced
  • Few sprigs thyme
  • 150ml white wine
  • 2 x 400g tins borlotti beans
  • 100g baby spinach
  • Sea salt and black pepper
  • Extra virgin olive oil, for drizzling
  • 1 tbsp flat leaf parsley, chopped

Customise

  • Use veal or chicken instead of pork for variation.
  • Add lemon zest for brightness.
  • Swap borlotti beans for cannellini beans for a creamier texture.

Method

Prepare the Saltimbocca

  1. Lay pork medallions between two baking paper sheets and gently bash with a meat hammer until about 5mm thick.
  2. Top each piece with a sage leaf, season, and wrap with a slice of prosciutto.
  3. Dredge in flour, shaking off the excess.
  4. Heat oil and 25g butter in a large frying pan over medium heat. Cook pork in batches for 2 minutes on each side until golden and cooked through. Set aside and keep warm.

Make the Borlotti Bean Stew

  1. Melt the remaining butter in the same pan. Add green beans, garlic, thyme, and the extra sage leaves. Stir well.
  2. Pour in the wine and simmer for a few minutes until slightly reduced.
  3. Add one drained tin of borlotti beans and one undrained tin. Stir in the spinach and allow to wilt.
  4. Return the pork and resting juices to the pan. Cover and heat through gently for 2–3 minutes.

To Serve

  1. Spoon the borlotti bean mixture into bowls, top with pork saltimbocca, and drizzle with extra virgin olive oil.
  2. Sprinkle with parsley, season, and serve immediately.

Suggested Wine Pairing

  • Majestic: Gavi di Gavi – Crisp and mineral, it complements the salty prosciutto and sage perfectly.
  • Tesco Finest Pinot Grigio delle Venezie – Light and fresh, matching the buttery beans and pork.
  • Sainsbury’s Taste the Difference Chianti – A classic Italian pairing with herbal undertones for balance.

What can you serve with this

  1. Crusty ciabatta bread – Perfect for soaking up the buttery bean sauce.
  2. Simple rocket salad – Adds peppery balance to the rich flavours.
  3. Roasted cherry tomatoes – Bring a touch of sweetness that complements the saltimbocca.
  4. Steamed asparagus – Seasonal and light alongside the main dish.
  5. Lemon wedges – For a finishing citrus lift.

FAQs for Saltimbocca with Borlotti Beans

  • What is saltimbocca?
    It’s a traditional Italian dish meaning “jump in the mouth” – usually thin meat wrapped with sage and prosciutto.
  • Can I prepare it ahead?
    Yes, you can wrap the pork earlier and refrigerate for a few hours before cooking.
  • Is it suitable for freezing?
    It’s best enjoyed fresh, but you can refrigerate leftovers for up to two days.
  • Can I make it vegetarian?
    Use grilled aubergine or courgette slices instead of pork and omit prosciutto.
  • What do borlotti beans taste like?
    They’re creamy and slightly nutty, absorbing flavours beautifully from garlic and herbs.
  • What can I use instead of wine?
    Replace with vegetable stock and a squeeze of lemon juice for acidity.

Nutri-score Health Check

This dish achieves a B rating, offering strong protein from pork, fibre from beans, and a moderate use of healthy fats like olive oil.

Positive Factors

  • Pork fillet provides lean protein.
  • Borlotti beans add fibre and nutrients.
  • Olive oil supports heart health.

Negative Factors

  • Prosciutto adds sodium – enjoy in moderation.
  • Butter increases saturated fat content.

The Nutri-Score is automatically calculated from the listed ingredients and is only a guide.

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