Pork fillet with datterini tomatoes and pistachio

Pork fillet with datterini tomatoes and pistachio

For 6 people

Cut the pork fillet so as to create medallions. Heat a little extra-virgin olive oil in a pan and brown the fillets on both sides. Reduce and simmer with white wine, add salt to taste and continue cooking for a few minutes. Prepare the mixed leaf salad in the middle of the plate. Put the fillet slices on the mixed leaf salad. Add the datterini tomatoes and the slightly warmed chicche. Complete with a drizzle of pistachio cream and serve.


Chef

Chef Leonardo Pellacani

Caratteristiche nutrizionali

Gluten free

Gluten-free

Be the first to evaluate this recipe