Gino's Scaloppine di maiale

Published Tuesday, 04 February 2014
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Italian chef Gino D'Acampo returns for another kitchen kidnap and cooks up his delicious scaloppine di maiale al pesto di salvia - Pork loin with white wine and sage pesto.

Gino's Scaloppine di maiale
Gino D'Acampo in the This Morning kitchen. (© Ken McKay)
FACTBOX: SCALOPPINE DI MAIALE
Serves
4 people
FACTBOX: CAROTE ALLA SCAPECE
Serves
2 people

Ingredients:

  • 16 slices of lean pork loin (each slice approx 8cm diameter and ½ cm thick)
  • 25 leaves of sage
  • 50g freshly grated Pecorino cheese
  • 25g peeled almonds
  • 1 clove of garlic (peeled)
  • ½ glass of white wine
  • 5 tablespoons of extra virgin olive oil
  • Salt and pepper to taste

Method:

  1. 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.
  2. 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.
  3. Spread the sage pesto on 8 slices of pork and cover with the remaining 8 creating a sandwich effect.
  4. In a large frying pan, heat 2 tablespoons of oil and start to fry the pork sandwiches on one side for 2-3 minutes.
  5. Turn the meat over and continue to cook for a further 2 minutes. Season with salt and pepper.
  6. Pour in the wine and continue to cook for 4 minutes turning the meat at least once more.
  7. Once ready, serve immediately 2 meat sandwiches per portion with your favourite crispy salad to accompany.

Carote alla scapece
Marinated carrots with fresh mint and almonds

Ingredients:

  • 3 large carrots
  • 10 mint leaves (finely sliced)
  • 1pinch of dried chilli flakes
  • 30g flaked almonds
  • 2 tablespoons of extra virgin olive oil
  • 3 tablespoons of white wine vinegar
  • Salt to taste

Method:

  1. Peel the carrots and cut into 1cm round shapes.
  2. Half fill a medium size saucepan with water and bring to the boil with 1 teaspoon of salt.
  3. Cook the carrots in the boiling water for 2 minutes, drain and place in a large bowl.
  4. 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.
  5. Leave on the side at room temperature for 20 minutes allowing all the flavours to combine. Gently stir every 5 minutes.
  6. Serve as side dish.
© UTV News
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