Pork fillet with honey and chilli pepper

Pork fillet on potato cream and TuttoCalabria chilli ice cream
Ingredients for the marinade ( to be prepared a day before) :

  • 50 gr. of sweet and sour red onions TuttoCalabria
  • 10 gr. of sesame oil
  • 10 gr. of anchovy sauce (replaceable with soy sauce)
  • Zest of half a lemon
  • 10 gr. by MielHot TuttoCalabria
  • 150 gr. of pork fillet
  • Pepper as needed.

Ingredients for the olive soil:

  • 30 gr. of breadcrumbs
  • 10 gr. of breadcrumbs
  • 10 gr. of Parmigiano Reggiano
  • 50 gr. of TuttoCalabria olive paté

Ingredients for chilli ice cream

  • 100 gr. of Panna
  • 5 gr. of TuttoCalabria chilli pepper paté
  • 10 gr. of Parmigiano Reggiano

Ingredients for the potato cream

  • 1 medium-sized Sila potato
  • Extra virgin olive oil, salt and pepper to taste
  • 2 teaspoons of Parmigiano Reggiano

For cooking pork fillet

  • 30 gr. of butter
  • 1 clove of poached garlic
  • 1 sprig of rosemary
  • 1 sprig of thyme
  • A few leaves of turnip greens or other leafy vegetables

Procedure:

  1. Let's prepare the marinade for the pork fillet, I remind you that it must be done one day before the final cooking. Place all the ingredients in a jug and emulsify well, then cover the pork fillet with the mixture. Once this is done, all you have to do is cover the container with cling film and put it in the fridge overnight.
  2. Now we dedicate ourselves to creating the land of black olives. Mix all the ingredients until the bread has absorbed all the pâté well. Pass the mixture into a pan to toast it over a low heat. Proceed with cooking for a few minutes until it becomes a uniform black color (like olives). Now transfer the mixture onto a piece of baking paper so that it dries and becomes crispy.
  3. If you are greedy for ice cream like me, now let's have fun. Follow all the steps carefully and you will end up with a spectacular chilli ice cream. Mix all the ingredients directly in a saucepan, then, over a low heat, cook and stir continuously until the first boil. Once the flame is closed, we place the mixture in an airtight container and place it in the freezer for 3/4 hours. After this time, we pour the mixture, placed in the freezer, into the bimby and blend at high speed for 30 seconds. After which we add the butterfly and we will whip the mixture, however in the absence of the bimby the operation can be replicated in a blender as long as it has sturdy blades and adequate power. Once this step is done, let's put it in the fridge until it's time to plate our pork fillet. (An hour would be perfect)
  4. Let's quickly create the Sila potato cream. Boil the Sila potato in boiling water and when cooked, blend everything, adding olive oil little by little and adding salt and pepper. You will obtain a smooth and fragrant mixture.
  5. Finally we can prepare our pork fillet. First we blanch (for about a minute) some leaves of turnip greens or other leafy vegetables, then we transfer them to water and ice to stop the cooking and sauté them in the pan with garlic and oil.
  6. In the meantime, already prepare the pan for the fillet which must be hot. Insert the fillet and cook it for 2 minutes on each side, just when it changes color. A nice crust must form but maintaining internal softness. Remove the pan from the gas and place the fillet in a piece of foil and close.
  7. Place the sprigs of herbs (rosemary and thyme), the garlic clove and the butter in the same pan where you cooked the fillet. As soon as the butter has melted (it must not burn), insert the fillet and cover it with butter on both sides with a spoon. Immediately afterwards add the marinade and let it flavor for another two minutes. This process must be done very quickly to avoid taking the cooking too far.
  8. At this point we remove the fillet from the heat and place it on a cutting board and let it rest for a few moments before cutting it. We are ready to plate. In the centre, with a spoon, place the potato cream and the olive soil. On one side place the sliced fillet with its marinade and next to it arrange the sautéed turnip tops and complete the dish with a "quenelle" of chilli ice cream.

Recipe made by Andrea Spinelli (laspin12 https:// www.instagram.com/laspin12/) in collaboration with CalabriaFoodPorn ( https://calabriafoodprn.it/)

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