N°4 | Golden Delicious |
1 | pork filet |
80g | of speck |
Extra Virgin olive oil | |
Carpione: | |
150g | of white wine |
salt, pepper | |
150g | of water |
tsp | laurel leaves, to taste |
150 g | of apple vinegar |
40 g | of sugar |
4 | Melinda Golden apples |
hot spicy applesauce: | |
1 tsp | of ginger |
1 | chili pepper |
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Golden apples are perfect with pork meat. Use them to prepare an applesauce that will help maintain the meat juicy and tender.
N°4 | Golden Delicious |
1 | pork filet |
80g | of speck |
Extra Virgin olive oil | |
Carpione: | |
150g | of white wine |
salt, pepper | |
150g | of water |
tsp | laurel leaves, to taste |
150 g | of apple vinegar |
40 g | of sugar |
4 | Melinda Golden apples |
hot spicy applesauce: | |
1 tsp | of ginger |
1 | chili pepper |
Carpione: peel and cut the apples in large slices.
Boil for 15 minutes the wine, water, vinegar, sugar, a pinch of salt, 3-4 grains of pepper and 2 laurel leaves. Add the apple slices and boil for 6-7 minutes.
Drain on a plate and let cool off then add the olive oil.
Applesauce: take one quarter of the apples in carpione, add some ginger, chili pepper, oil and salt, and blend all together.
Filet: cut the meat in slices, at least 4 cm thick. Season with some pepper and roll the speck around each slice. Keep in place with a toothpick.
Brown the meat in a pan with some oil, laurel leaves and salt. Adjust cooking time to taste.
Presentation: pour on each plate a spoon of applesauce, lay filet slices over the sauce with the apples in carpione on the side.