Porchetta Fillet

In an exclusive collaboration with Chef Renato Bernardi, we have developed a series of gourmet recipes, designed to be easily replicated in your kitchen, using our excellent products. Each month, we bring you a new culinary creation, and for the month of July, we are proud to present a summer dish full of flavors and colors: Filet of Porchetta Bardato with Marinated Zucchini and Salad of Puntarelle and Prickly Pears. This recipe is a perfect combination of Mediterranean flavors, combining the succulence of porchetta with the freshness of summer vegetables and the exotic touch of prickly pears.

INGREDIENTS FOR 4 PEOPLE:

• Filet of Porchetta: 400g
• Zucchini: 200g
• Apple Vinegar: 100cl
• Fresh Oregano: q.b.
• Garlic: 1 clove
• Puntarelle: 200g
• Pink Salt and Pepper: q.b.
• Prickly Pears: 2 units
• Extra Virgin Olive Oil: q.b.
• Fresh Chili Pepper: q.b.
• Rosemary: q.b.

Procedure:

1. Start by sautéing the garlic in a drizzle of extra virgin olive oil, add the rosemary and cook the meat, adjusting for salt and pepper.
2. Thinly slice the zucchini and marinate them in a mixture of apple cider vinegar, chili pepper, oil and fresh oregano.
3. Baste the pork tenderloin, using the crust as a decorative element in the dish.
4. Prepare the salad of puntarelle, previously cleaned and soaked in water and ice for about an hour, dressing them in a glass bowl with the chopped prickly pears, oil, salt and pepper.
5. Arrange the salad next to the meat in the dish and garnish with pink salt.