Pork fillet with mustard crust

Ingredients

  • 160 g dried borlotti beans
  • 3 cloves garlic
  • 1 stick celery
  • 2 sprigs sage
  • 1 bay leaf
  • 2 tbsp extra virgin olive oil, plus extra for drizzling
  • 2 tbsp tomato passata
  • 1 handfuls parsley, chopped
For the pork and crust

  • 150 g mostarda di frutta, (Italian mustard fruits)
  • 50 g fresh white breadcrumbs
  • 25 g butter
  • 850 g pork fillet, sliced into 4 equal pieces
  • 8 slices pancetta
  • 2 tbsp sunflower or vegetable oil
For the broccoli

  • 200 g broccoli florets
  • 3 tbsp olive oil
  • 1 cloves garlic, chopped
  • 1 green chilli, seeds removed, chopped

Description

A Sweet-savoury Topping With Mustard Fruits And Soupy Borlotti Beans Combine To Make An Italian Sensation From Giorgio Locatelli

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