Saturday 7th December 2019
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Serves 4
Preparation time: 1 hour
Cooking Time: 30 minutes

Ingredients
For the gnocchi:
300g semolina flour
1lt strong vegetable stock
Pinch of salt

Ingredients:
12 medallions of pork tenderloin
1 red pepper
1 yellow pepper
1 green pepper
2 courgettes
1 large aubergine
2 red onions
2 tablespoon chopped fresh mint
100ml olive oil
Salt and pepper to taste

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Recipe by Ivano De Serio, Head Chef of The Old Bakery

Pan fried Lincolnshire mignon of pork with chargrilled vegetables and semolina Roman style gnocchi.

Method:
To make the semolina gnocchi boil the vegetable stock and add the semolina flour, whisk well and cook for 2-3 minutes adding more stock or water if necessary. Pour into a flat tray and chill for 1 hour. When set cut 12 discs with a cutter and pan roast in a non-stick pan with butter for 2 minutes each side.

Put all the peppers in a baking tray and bake at 200C for 15 minutes, peel and cut the onions in wedges, add them to the roasted peppers tray half way through the cooking time.

When ready peel the skin and discard the seeds of the peppers, save the juices from the cooking and add the chopped mint.

Cut the aubergines in ½ cm thick slices, sprinkle with salt and set aside for 20 minutes, wash and chargrill for 2 minutes each side.

Do the same with the courgettes but do not salt them.

Place a little oil in a pan on medium heat and pan roast the seasoned pork medallions for 3 minutes each side. Finish by cooking in the oven for a further 5 minutes.

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