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Ingredients
for 4 persons
8
pork-fillets of 3 fingers thickness
8
slices of bacon (maybe you can find
in the Italian speciality shop lardo
di Colonnata)
aromatic
herbs (thyme, sage, rosemary, marjoram
etc)
1
spoon of bread-crumbs
olive
oil (olio d'oliva extra vergine),
salt and coarsly grinded pepper grains
250
gr flat, small, white onions (cipolline
borrettane)
aceto
balsamico (dark, sweet Italian vinegar)
1
spoon of butter
1
spoon of flower
vegetables
broth or water
Preparation
Chop
the herbs and mix it with the pepper,
the salt and the bread-crumbs. Cover
the outside of the fillets with the
herb-mixture and after that with the
bacon (see photo). Take care that
the bacon is well attachted to the
fillet and then grill it on a low
fire on a grill-plate or otherwise
in a sauce-pan. In the meanwhile melt
the butter in a sauce-pan, add the
onions and let it fry brown on a quite
vivid fire for 5 minutes. Add the
flower, mix it well and add after
that the aceto balsamico.
Add a bit of boiling water or vegetables
broth
and let it simmer gently until the
onions are soft. Serve the warm fillets
on a plate with the onions aside and
a thin line of olive oil around the
plate as decoration. |
