Pork fillet with mango and papaya (photo by Federico Miletto, lifestyle Sergio Colantuoni, food stylist Gino Fantini).
THENGREDIENTS X 4:
1 pork fillet of about 700 g
2 shallots
1 sprig of rosemary
2 sage leaves
1 tablespoon of mustard
1 mango
1 small papaya
4 slices of pineapple
1 tablespoon of sugar
2 tablespoons of brandy
nutmeg
extra virgin olive oil
1 knob of butter
salt and pepper
Method
Finely chop the shallots with rosemary and sage. Place the fillet in a bowl, massage it with the mustard, oil, a little salt and pepper and sprinkle it with aromatic mince. Place it in the refrigerator and let it rest for an hour.
Then transfer it to a pan with the sauce e brown it on all sides, then continue cooking in the oven at 180 degrees for 20 minutes (in the pan without handles or in a baking dish). Before slicing it, let it cool, it will take 15 minutes and the meat will be more tender.
Peel and slice the fruit, brown it in a pan non-stick with a knob of butter, sugar and nutmeg, deglaze with the brandy and let it flambé (if you can, otherwise just let it evaporate).
Tutti Frutti
With orange and pineapple. With plum, apple and apricot. Pork goes well with the most varied fruit (also the dry one, like almond and hazelnut), and is a classic of sweet and sour in Chinese cuisine. In this recipe, papaya and mango give the bed sweetness and a tropical rhythm. A pinch of the Caribbean in our home.
The décor idea
Forget the Sunday roast, the one served on the traditional table, with embroidered tablecloth, good service dishes and glassware. This is not the recipe: here the roast is emancipated, and between design rigor and ethno chic accents it proposes an invitation to open dinner. Halfway around the world.
ON THE TABLE DEDAR coated fabric, MADE IN FORNACE BY ELENA PELOSI & LUCA LANZONI ceramics, ALESSI cutlery, COIN CASA glass.
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