Suckling pig fillet with caramelised onions and Roman artichokes au gratin
Ingredients | Serves 1
Preparation method
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To prepare the artichokes: Prepare a breadcrumb coating by mincing the tramezzini bread in a blender and adding the Parmesan cheese, chopped parsley, chopped garlic, extra virgin olive oil, salt and pepper. Mix all the ingredients together well. Cut the ROBO Roman-style artichokes in half and sprinkle the inside of the flower with the previously prepared breadcrumbs. Bake in the oven at 180°C for 8 minutes.
To prepare the fillet: Marinate the suckling pig fillet with extra virgin olive oil, salt and pepper. Cook it in the frying pan and bring it to temperature of 69°C in the middle. Bind the sauce with ROBO Brown Veal Stock and baste the fillet, add first the ROBO Caramelised Onions and then the chopped thyme.
Serving suggestion: Arrange the fillet in the centre of the serving dish, place the ROBO Caramelised Onions on top and dress with the sauce. Complete the dish by adding the Roman-style artichokes au gratin.
Prepared with ROBO products
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10 mins preparation | 180 mins cooking time
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
