Wild Garlic Saltimbocca

For the wild garlic saltimbocca, rinse the wild garlic leaves with cold water and shake dry. Cut the pork fisherman into medallions. Wrap each medallion with wild garlic leaves and a slice of prosciutto. Pin in place with toothpicks, if desired.

Heat a mixture of butter and olive oil in a skillet and place the wrapped medallions. Fry on both sides until prosciutto is crisp and meat is cooked through. Remove, remove the toothpicks and keep warm. Extinguish the drippings with Marsala and dissolve with a little water.

Place the wild garlic saltimbocca on plates and pour the gravy over them.

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