Pork chop with caciocavallo DOP

“Pork chop stuffed with Ragusano DOP caciocavallo, tomatoes dried, dates and chocolate dark chocolate”, flavoured with herbs Mediterranean and accompanied by turnip tops. The most well-known and typical culinary flavours of Sicily come together in a dish proposed by Quattroventi Comfort Food Restaurant, founded in 2015 by chef Filippo Ventimiglia and sommelier Gabriele Amato.

Pork chop with caciocavallo DOP

Pork chop stuffed with Ragusano DOP caciocavallo, dried tomatoes, dates and dark chocolate

votes: 5 (7)

Print recipe Rate the recipe

Preparation: 20 minutes minutes

Cooking: 20 minutes minutes

Total time: 40 minutes minutes

Flow rate: Second courses

Kitchen: Sicilian cuisine

Keyword: meat second courses

Servings: 2 people

Author: Filippo Ventimiglia, Quattroventi Comfort Food Restaurant (Palermo)

Ingredients

• 200 gr Cutlet
• 50 gr Caciocavallo Ragusano DOP whole
• 50 gr tomatoes buckets
• 200 gr bread crumbs fresh
• 50 gr demi glace of pork
• 30 gr dates
• 1 no. egg for breading
• qb dark chocolate to grate
• qb thyme
• qb rosemary
• qb turnip tops for the side dish
• qb salt
• qb pepper

Instructions

• In a pork chop, use a knife to make a pocket into which we will insert the filling prepared by blending together the Ragusano cheese, dried tomatoes, breadcrumbs and herbs.
• If available, a better result is obtained by placing the stuffed meat inside a vacuum machine to compact the ingredients.
• Almost at the end of cooking the demi glace, add the dates and cook together.
• Once this phase is completed, the meat is breaded in the remaining breadcrumbs, flavoured and fried and left to rest for a few minutes.
• After plating the meat and covering it with the previously prepared sauce, add some turnip tops sautéed with oil, garlic and chilli pepper and grate some dark chocolate on top.