recipes

Fillet of Pork and Aubergines with Pecorino Fondue

Filetto Di Maiale Con Carciofi E Fonduta Di Pecorino

Serves 5:

Ingredients

• 2 pork fillets, without tendons and fat
• Slices of lardo/ thin bacon to wrap
• Salt and pepper
• 2 tbsp of Roma Extra Virgin Olive Oil
• 1 artichoke per person
• 3 cloves of garlic
• 1 cup of white wine
• Bunch of parsley

For the pecorino fondue:

1. 300 g of medium aged pecorino cheese
2. Stock
3. 3 tbsp of fresh cream

Method

1. Fry pork fillets in a pan with oil until golden brown. Season with salt and pepper and allow to cool.
2. Wrap with lardo slices. Tie delicately and put into the pan, without oil until lardo turns a little brown.
3. Meanwhile cook artichokes (cut in 6 pieces), in a pan with crushed garlic and oil.
4. Add parsley, some drops of lemon and white wine. Cook until ready, adding broth from time to time.
5. Prepare cheese fondue by putting cheese, cream and some broth in a pot . When cheese has completely melted, sieve the sauce.
6. Put pork into the oven until it has cooked. Meat must be slightly pink inside.
7. Pour cheese fondue on the bottom of the serving dish. Place pieces of artichoke on fondue and top with slice of pork cut about 1 cm thick.
8. Garnish with parsley leaves and serve.