Gino's Scaloppine di maiale
Published Tuesday, 04 February 2014
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 D'Acampo in the This Morning kitchen. (© Ken McKay)
- 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
- 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 scapece
Marinated carrots with fresh mint and almonds
- 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
- 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.
© UTV News