Flow rate
Second courses
Duration
Difficulty
Easy
Ingredients
- 150 g pork fillet
- 300 g of milk
- 140 g of Occelli® with Barolo
- 5 g of water
- 5 g of cornstarch
- Occelli® butter to taste
- Aromatic herbs to taste
- EVO oil qb
Preparation
A second course that the best restaurants will envy! Here is a video recipe in which we explain, in a few simple steps, how to make a delicious pork fillet , accompanied by a delicate Occelli® cream with Barolo !
Procedure
Cut the fillet into 8 medallions of about 2 cm thick. Wrap each medallion with a slice of bacon, then tie with string and insert one or two sprigs of rosemary. Continue in this way for all the medallions, taking care to tie them well to prevent them from losing their circular shape during cooking. Heat the oil in a pan, when it is very hot, brown the medallions, cooking them for about 5 minutes per side without squashing or piercing them. When they are golden brown, season with salt and pepper, wrap them in tin foil and keep them warm. Cut the Occelli al Barolo into cubes and put them in a saucepan. Place them on the heat and gently melt the cheese until you obtain a smooth and velvety sauce. Serve the medallions immediately, sprinkling them with the Occelli al Barolo sauce
video recipe
