In cucina con LillyRecipes made with love
Language / Lingua
Choose your kitchen
Main courses

Pork fillet stuffed with artichokes

Published on 1 April 2019

Favourites stay in this browser only. Sign in to save them to your account.

An easy, quick-cooking main course, inexpensive with lovely results. Serve with simple salad or roast potatoes.

Do I have all the ingredients?

Ingredients

INGREDIENTS

You have 0 ingredients out of 14

You still need 14 ingredients

The checklist only records what you have available: it does not check allergens or food safety.

Selections and your current step are saved in this browser for this recipe.

Method

Introductory photographs from the original

0 steps completed out of 13

  1. Step 1 of 13
    I clean artichokes, keeping hearts and some stalk, blanch for 5 minutes, chop and finish cooking in a pan with oil and garlic.
  2. Step 2 of 13
    I process with Pecorino and a couple of tablespoons breadcrumbs, keeping or removing garlic to taste.
  3. Step 3 of 13
    I blend coarsely, add breadcrumbs if too wet and adjust salt and pepper.
  4. Step 4 of 13
    I trim fillet, open like a book, lightly pound flat and spread filling.
  5. Step 5 of 13
    I close to its original shape.
  6. Step 6 of 13
    I overlap pancetta slices.
  7. Step 7 of 13
    I wrap fillet completely and tie with string.
  8. Step 8 of 13
    I brown all sides in oil in a pan, add chopped shallot and 2 bay leaves and turn for 5 minutes.
  9. Step 9 of 13
    I add white wine.
  10. Step 10 of 13
    Then stock, a little salt and ground pepper.
  11. Step 11 of 13
    I cook for 25 minutes, turning often.
  12. Step 12 of 13
    I remove fillet and thicken sauce with a tablespoon cornflour or flour dissolved in water, stirring and boiling.
  13. Step 13 of 13
    I slice fillet and serve with hot sauce.

Original source: https://incucinaconlilly.com/2019/04/01/filetto-di-maiale-farcito-ai-carciofi/

Reserved advertising space · no adverts are active