Saturday, 9 May 2009

pork fillet mignon with pancetta and rosemary

nothing to this, really. you take a fillet mignon, you slice it in however many thick slices you can get out of it (8, in my case) and then wrap each piece with a thin slice of pancetta. secure with a rosemary stick (or, if the rosemary is too soft, just wedge it inside the pork belly so it doesn't slide out), then thread on a skewer.

this would be perfect for a bbq but use a very hot (i mean very hot - put it on the hob for a few minutes before adding the oil) griddle pan.

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