Pork fillet stuffed with fine black truffle
Pork fillet stuffed with fine black truffle
Main courses
Italian
The pork tenderloin stuffed with fine black truffle is a perfect main course for your special dinners. Delicious morsels of meat stuffed with fine black truffle, made juicy and even more flavorful by the pork stock.
Pork fillet stuffed with fine black truffle
Pork tenderloin stuffed with fine black truffle, a delicate yet intensely aromatic main course thanks to its stuffing.
Porzioni:
4
Ingredienti
1 kg whole pork tenderloin
100g Precious Black Truffle
10 Carrots
Celery to taste
1 White onion
10 Asparagus
1 Red Tropea onion
500 gr mixed pork (for the base)
Apple cider vinegar as needed
Cornstarch as needed
1 glass of white wine
Butter, garlic, rosemary to taste
Istruzioni
1
Pickled onion: Cut the red onion in half and place it in a jar with half water and an equal amount of vinegar. Microwave for 4 minutes, then let it marinate for a few hours.
2
Pork Stock: Sear the mixed meat well in a large pan on both sides. Deglaze with white wine, add water until the meat is covered, two carrots, celery, and onion. Cook over low heat for about 2 hours. Strain the stock, add a teaspoon of starch, and thicken over heat. Add rosemary.
3
Fillet: Butterfly the fillet (or have your butcher do it), stuff it with thin slices of fine black truffle, and roll it into a cylindrical shape with plastic wrap. Vacuum seal the fillet and cook it at 63° for two hours.
4
Peel the asparagus and carrots, blanch for a few minutes, season with salt and a drizzle of oil.
5
When the fillet is ready, remove it from the bag and sear it in a pan with butter, garlic, and rosemary, being careful not to overcook it. Slice the fillet and serve it with the vegetables, marinated onion, and meat reduction.
Enjoy your exquisite meal!
Note
To make this culinary experience even more memorable, pair the dish with a glass of aromatic white wine such as a Sauvignon Blanc. The freshness and acidity of the wine will perfectly balance the creaminess of the walnut cream and the intensity of the truffle.
Informazioni nutrizionali
STORAGE
Fresh truffle is a very delicate ingredient. It can be stored in a cool place for a short period (maximum 7-8 days) wrapped in absorbent paper and sealed in an airtight container. See also the TuberPack.
TRUFFLE SEASONALITY
Precious White Truffle: from September 15th to January 31st.
Precious Black Truffle: from December 1st to March 15th.
Muscat Truffle: from November 15th to March 15th.
Summer or Scorzone Truffle: from May 1st to August 31st and from September 21st to November 30th.
Uncinatum Truffle: from October 1st to January 31st.
Winter Black Truffle: from December 15th to March 15th.
Bianchetto Truffle: from January 15th to April 15th.
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