Dell Ugo Southbank Restaurant Brisbane - Italian Recipe 1

Filetto di maiale farcito ai pistacchi
Baked pork fillet with pistachios

Serves 6

Ingredients:

• 3x 450g pork fillets
• 300g shelled & crushed pistachios
• Salt and pepper
• 300g San Daniele proscuitto
• 150 ml white wine
• 200 ml extra virgin olive oil
• 2 garlic cloves
• Rosemary
• 400 g mushrooms
• Parsley chopped
• 1 tablespoon butter
• 200ml gravy

Method

• Cut the pork fillets open like a book and fill with pistachios and season with salt and pepper. Then wrap the whole fillets with proscuitto and wrap very tightly with glad wrap to look like a sausage. Leave in fridge for 3 hours.
• We then prepare the mushrooms by chopping them in small cubes and then sautee in a hot pan with garlic , extra virgin olive oil , and season with salt , pepper and parsley.
• Take the pork out of the glad wrap and pre heat pan with 2 tablespoon of extra virgin oil, a tablespoon of butter and rosemary.
• Pan fry the pork fillets until brown on all sides the pre heat the oven to 180 degrees Celsius, add some white wine and cook for 10 minutes and the let sit for 5 minutes. Deglaze the pan with the rest of the wine and then add gravy,
• Warm the mushrooms and stack neatly on a plate, slice the fillet in 4 pieces and place 2 pieces for each person next to the mushroom stack and add warm gravy.

Tips

•  When removing the oil when you have cooked the pork fillets add the gravy and bring to a boil and pour onto the pork fillets.
• Prepare the pork fillets the day before allowing the pistachios to add more flavour.
• Pork Fillets supplied by Prime Cut Meats
• Fresh vegetables supplied by farandafresh and San Daniele Proscuitto by Visco.
• Enjoy the meal with a glass of prunotto babera d’alba pian romualdo supplied by Negociants

To make a booking at our Brisbane Italian Restaurant serving Brisbane's best Italian Food, Steaks and Seafood contact our Brisbane Restaurant - DellUgo Southbank - on 07 3844 0500 or click here to make an online booking!