Pork fillet with truffle sauce and toasted almonds


Leonardo Pellacani

Serve 6

Cut the pork fillet  into medallions than dut them with flour. In a pan, heat a little extra virgin olive oil and brown the fillets on both sides. Deglaze with the white wine, season with salt and continue cooking for a few minutes. Meanwhile, in a saucepan, heat thefive cheese  sauce together with the mushroom cream with truffle, then drizzle the sauce on a serving dish. Arrange the pork medallions on the sauce and complete with toasted almonds and a sprinkle of boiled egg yolk.