Saltimbocca with Semolina Dumplings

Bubble up according to package instructions (the other half will be used for dessert), add a clove of garlic, kitchen herbs de Provence and grated Parmesan.

Cut the pork fish into thick slices, place a leaf of sage on each and then fry on both sides (sage side at the beginning) in hot fat, season with salt and season with pepper. Dice peppers, make a sauce with garlic, clear soup, herbs de Provence and whipping cream, blend at the end. Blanch sugar snap peas in water, season with salt and butter. Fold two egg yolks into the semolina and then form dumplings with a spoon. Put the sugar snap peas on a plate, put the pork saltimboccas on it and put the semolina dumplings around it.

Pour sauce over and garnish with chopped herbs.

Cabernet Cabernet, Merlot, Sauvignon franc from France.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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