- Pork filet with Golden apples
- STEP 1
- STEP 2
- STEP 3
Golden Delicious Melinda
So Melinda, so good
Golden apples are perfect with pork meat. Use them to prepare an applesauce that will help maintain the meat juicy and tender.
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.
|Extra Virgin olive oil|
|150g||of white wine|
|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|