Mixed Bean Ragu with Pork Escallops Wrapped in Prosciutto and SagePosted on in Beef, Lamb & Pork, European, Recipes
I christened this sh***y weather food as that is precisely what it is. The weather has been so bad I’m expecting a plague of locust next! Anyway this is a hearty Mixed Bean Ragu with Prosciutto Wrapped Pork. Just whack it in the middle of the table and serve with plenty of bread for dunking! This recipe will comfortably serve 2 but there will be plenty of left over ragu which is even better the next day.
You will need.
4 Pork Loin Chops (trimmed of all fat)
2 Tins of Chopped Tomato
1 Tin Mixed Beans
1 Tin of Cannelini Beans
2 Roasted Red Peppers (get the ones out of a jar)
1 Whole Onion
2 Cloves of Garlic
4 Slices of Prosciutto
Fresh Sage Leaves (use Basil if you prefer)
1 tbs Tomato Puree
Salt and Pepper.
2 Fresh Eggs
1. Firstly sweat off the sliced onions and crushed garlic in a little olive oil. Add in the tomato puree and mix well before adding in the tomatoes, peppers and your drained beans. Season well with salt and pepper and cook on a medium heat for 20 minutes while you prepare the pork.
2. Take each piece of pork and remove the fat. Cover them with cling-film then bash out a little with a rolling pin to about a centimetre in thickness. Season with a little salt and pepper before topping each piece with a couple of sage leaves then wrap in the prosciutto. Dont worry if it doesn’t go all the way around.
3. Make a small well on the sauce and drop in your eggs and bake in the oven for 10 minutes. If the egg is a little wobbly finish under the grill for a couple of minutes.
4. Fry the pork in a pan on a medium high heat for a couple of minutes either side. Then take out and rest.
5. Place the pork back on the ragu and serve.