Fillet of Black swine of Nebrodi with lard of colonnade with mango chutney and chilli chocolate sauce

This recipe was born from participation in a contest for bloggers who were asked to create a dish using, obligatorily, ingredients that, in particular, were: pork, lard of colonnade, dark chocolate, Mango and chilli. Starting from this base is that it takes body, in my mind, this pairing that I wanted to test on my guinea pig favorite on Valentine's Day. Daring combinations, it is true, certainly not of common use but I assure you that you can easily try in the preparation and tasting of this dish that combines the dessert and the salty in an explosion of taste.

____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____


For pig Medallions:
600 grams of black swine fillet of the Nebrodi
50 grams of lard of colonnade
1 Glass of brandy
Fresh salt, pepper, rosemary and thyme and E.V.O. oil Q. b
For the Chutnay:
1 Mango
1 onion
1 tablespoon brown sugar
2 files
1 teaspoon curry, old-fashioned mustard and turmeric
1/2 glass of apple cider vinegar
For the pepper chocolate sauce:
120 grams of dark chocolate
20 grams of butter
1 teaspoon of chili powder

____ _____… ___ _____… __ _____…… _ _____…


We get some medallions of about 3 cm from the fillets of black swine then Saliamoli and Pepiamoli on both sides and leghiamoli with food string so that they maintain the shape. In a pan we put the thyme and the rosemary to brown with sweet flame. Meanwhile, in another pan, put the sliced onion with brown sugar and let the same caramels, again, with Sweet flame.



As soon as the aromas begin to release all their perfume, we put the pork medallions to brown, with high flame, two minutes per side. At this point the brown sugar will have started to caramel then add the vinegar and let it evaporate. Browned the meat, smudge with brandy and let all the alcohol evaporate then transfer the pan into a preheated oven at 180 ° for 20 '.



Add the lime juice to the chutney together with diced mango and curry, turmeric and mustard. Add as much water as you need to cover the mango and let it simmer for 20 ' by adding, if necessary, other water during cooking.

While the other ingredients cook, spezzettiamo the chocolate and let it melt in a bain-marie. We turn off the chutney flame and leave the pig out of the oven and let it rest 5 ' before completing the preparation.

As soon as the chocolate is completely melted, add the chili and the butter and Amalgamiamo well. Remove the fillets from the pan, free from the string then Avvolgiamoli in the slices of lard that, with residual heat, adhere perfectly to the pig.


_____ Tips for the mise-_____-___-___-__ _ _ _ _ _ _ _ _ _ _ _ _ _____

The ideal dish to present this course is a rectangular dish. We have, on one side of the plate, a strip of chutney, on the other two medallions of fillet and in the center three drops, of different sizes, of chocolate sauce. Irroriamo the pig with the cooking juices and decorate it with some strands of chives, two sprigs of fresh thyme and a sprig of rosemary stuck between the two fillets.

Enjoy your meal!!!!!

Leave a Reply

Your email address will not be published. Required fields are marked *