Ingredients:16 slices of lean pork loin (each slice approx 8cm diameter and ½ cm thick)25 leaves of sage50g freshly grated Pecorino cheese25g peeled almonds1 clove of garlic (peeled)½ glass of white wine5 tablespoons of extra virgin olive oilSalt and pepper to tasteMethod:Wash the sage leaves and place in a food processor with the almonds, garlic, cheese and 3 tablespoons of oil. Blitz for 20 second until you create a smooth sage pesto.Whit the help of a sharp knife, make small cut on the edges of the slices of pork so when you cook them the meat will not curl.Spread the sage pesto on 8 slices of pork and cover with the remaining 8 creating a sandwich effect.In a large frying pan, heat 2 tablespoons of oil and start to fry the pork sandwiches on one side for 2-3 minutes.Turn the meat over and continue to cook for a further 2 minutes. Season with salt and pepper.Pour in the wine and continue to cook for 4 minutes turning the meat at least once more.Once ready, serve immediately 2 meat sandwiches per portion with your favourite crispy salad to accompany.Carote alla scapeceCHAR(13) + CHAR(10)Marinated carrots with fresh mint and almondsIngredients:3 large carrots10 mint leaves (finely sliced)1pinch of dried chilli flakes30g flaked almonds2 tablespoons of extra virgin olive oil3 tablespoons of white wine vinegarSalt to tasteMethod:Peel the carrots and cut into 1cm round shapes.Half fill a medium size saucepan with water and bring to the boil with 1 teaspoon of salt.Cook the carrots in the boiling water for 2 minutes, drain and place in a large bowl.While the carrots are still hot, add the rest of the ingredients into the bowl. Season with a little salt and gently mix all together.Leave on the side at room temperature for 20 minutes allowing all the flavours to combine. Gently stir every 5 minutes.Serve as side dish.