Filetto di Maialino Con Mele Caramellate Al Calvados
Chef Denis Croce makes a mean Filetto di Maialino con Mele Caramellate al Calvados at his restaurant, Marconi's, in Crodo. And he makes it look easy. As with the other dishes he prepared at the cooking lesson I attended, this dish uses very few ingredients. Here's what you'll need:
Pork Fillets
Golden Apple
Cane Sugar
Salt and Pepper
Extra Virgin Olive Oil
Calvados
Flour
And here's how he did it: Heat the olive oil in a pan. Flour lightly one side of the pork fillet and shake away any excess flour. Place the floured side down in the pan. Brown first that side, then the other, of the fillets.
Season the fillets with a bit of sale and pepper at this point. Move them to a plate. Now, the fun part. Drain off the excess oil from the pan. Pour a small glass of calvados into the pan. Tip the pan. Stand back. VOILA! Fantastic!
Meanwhile, the oven has been heating to 450 degrees F (230 degrees C). Transfer the browned fillets from the pan to a baking sheet. Slice sections of a golden apple into a fan shape. Lay a fanned apple atop each fillet. Sprinkle each with cane sugar. Cook them in the hot oven for 7 minutes.
When serving, pour a small amount of the sugo over each fillet. The sugo recipe is here.
Few steps, excellent dinner. Okay, one of the steps involves a very large fire in a pan on the stove. I've never attempted this, not sure I ever will. As I said at the outset, Denis is the one who makes it all look easy...
Season the fillets with a bit of sale and pepper at this point. Move them to a plate. Now, the fun part. Drain off the excess oil from the pan. Pour a small glass of calvados into the pan. Tip the pan. Stand back. VOILA! Fantastic!
Meanwhile, the oven has been heating to 450 degrees F (230 degrees C). Transfer the browned fillets from the pan to a baking sheet. Slice sections of a golden apple into a fan shape. Lay a fanned apple atop each fillet. Sprinkle each with cane sugar. Cook them in the hot oven for 7 minutes.
When serving, pour a small amount of the sugo over each fillet. The sugo recipe is here.
Few steps, excellent dinner. Okay, one of the steps involves a very large fire in a pan on the stove. I've never attempted this, not sure I ever will. As I said at the outset, Denis is the one who makes it all look easy...
This was the only dish from the lesson that, due to the flambe, I would not attempt to do myself. The others, such as the bocconcini, the crocchette di pollo, and the tagliata di manzo in crosta truly were very simple, requiring no special skills. In addition to the sugo, I've also made the bocconcini. I'm no chef, but they weren't half bad...
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