Ingredients:
4 pork fillets
2 red onions
olive oil
80 grams rosemary
200 centiliters Barolo Chinato
110 grams sugar
1 bay leaf
Cut the onions in thin slices and cook them in oil with a pinch of rosemary over low heat. When they have almost cooked, add a bit of sugar. The result should be, virtually, a fondue of onions.
For the caramel, cook 200 centiliters of Barolo Chinato, 100 grams of sugar and one bay leaf until the mixture has been reduced by half. Let the caramel cool. Wash and clean the rosemary and blend it with 150 grams of good extra virgin olive oil. Pour into a frying pan and cook the pork fillets over high heat until the meat has browned and a crust has formed on the surface.
Pour the onion fondue in a serving dish. Pour the wine caramel in a circle on the dish and arrange within it the fillets atop the onions.
|
 |
 | Versato
Santa Margherita
The latest in the Santa Margherita wine cellars: a smooth and full bodied red made from Merlot grapes, partly refined in steel tanks and part in French oak casks. Intense and brilliant ruby color; full and lingering bouquet with hint of marasca mixed with vanilla. Fresh, velvety and slightly herbaceous taste, of high quality and with the right tannic note.
Serve at:
18°-20° C.
|
 | |
