Preheat the grill to high. Wash the potatoes, chop
into 3cm chunks, then cook in a large pan of
boiling salted water with the lid on for 12
minutes, or until tender. Meanwhile, put a shallow
casserole pan on a high heat. Season the pork with
sea salt and black pepper, then place in the pan
with 1 tablespoon of olive oil and sear for 3
minutes, turning regularly, while you pick the
sage leaves.
Remove the pork to a plate, toss the sage leaves
into the fat in the pan for just 5 seconds, then
scoop on to a plate, leaving the pan off the heat
to use again. Drain the spuds, tip into the
casserole pan, grate over half the cheese, add 1
tablespoon of extra virgin olive oil and mash
well, loosening with a splash of water, if needed.
Taste, season to perfection, and spread out to the
edges. Grate over the remaining cheese, sit the
pork on top, then gratinate under the grill for 10
minutes. Lay the prosciutto around the pork in
waves, sprinkle over the crispy sage, then grill
for 2 more minutes, or until the pork is cooked to
your liking.
Rest for 2 minutes, then slice the pork and dish
up.
Originally Submitted
4/13/2019
0 Out of 5 from
0 reviews
You can add this Oliver pork and mash gratin recipe to your own private DesktopCookbook.