Chop and tenderloin of pork stuffed Nebrodi black beans “Velvets” in Trapani, spinach and spicy chocolate sauce

A wonderful Sicilian recipe from Ciccio Sultano Chop and tenderloin of pork stuffed Nebrodi black beans “Velvets” in Trapani, spinach and spicy chocolate sauce by Ciccio Sultano.

Serves 4

Ingredients

    • 4 pork chops
    • gr. 400 Fillet

For Filling

  • gr.25 cheese from Ragusa
  • gr.75 Nebrodi black salami or other cured meat quality
  • 100 gr breadcrumbs
  • gr.50 of fresh onion or white onion
  • Gr.3 basil
  • gr. 3 salt
  • Gr.3 garlic
  • gr. 10 sundried tomatoes
  • a sprig of rosemary
  • oregano to taste
  • pepper to taste
  • gr.50 tomato

Soaked in a pan onion, garlic, sun dried tomatoes, add the sausage and cheese cut into cubes, put tomatoes even cut it, add finally the breadcrumbs and the rest of the ingredients, make toast lightly and grind in the cutter.

250 g of moss beans cooked with onion and garlic drills, reduced mashed with olive oil from cultivar Tonda Iblea.

20 gr. spinach garlic clove dell’0lio extra rod. olive

Create a small pocket in the chops and a central hole in fillet which introduce

The filling:

Heal the meat in a pan with olive oil, garlic and a sprig rosemary place the ribs and the tenderloin in a baking dish and cover with foil and Bake at 180 degrees for about six minutes.

For the chocolate sauce:

  • Bouillon pork gr.100
  • Dark chocolate Gr.10
  • Chilli q.b.
  • 20 g spinach garlic clove dell’o0lio extra rod. Oil.

Fry a clove of garlic colorful and warm clothes just to spinach and turn off the pan, salt and mix just like a salad.

Serve in place for a stencil cutter and bean puree have spinach on the other side of the cutlet dish cut in two and also thread into two pieces and then put the sauce and decoration of grape Nero d’Avola and cooked some diamonds of salt.
by Ciccio Sultano

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