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FILET OF LIGHTLY-SMOKED CINTA

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Filet of lightly-smoked Cinta Senese with small apple tatin flavoured with almonds and
juniper-infused blueberries


Recipe from chef Vitangelo Galluzzi di Elite Service, paired with Recioto Mezzanella.

Ingredients:

For the meat:

  • 600gms filet of Cinta Senese pork
  • 10gms sea salt
  • 5gms ground black pepper

For the smoking process:

  • 100gms dry hay
  • 50gms rosemary
  • 50gms sage
  • 2 cinnamon sticks
  • 2 bay leaves
  • 10 juniper berries

For the tarte tatin:

  • 150gms puff pastry
  • 2 Pink Lady apples
  • 60gms sugar
  • 30gms butter + 10 gms to butter the cocottes
  • 20gms toasted almonds

To complete the dish:

  • 30gms flour
  • 30gms extra-virgin olive oil
  • 50gms Recioto Mezzanella Amandorlato
  • 50gms blueberries
  • 12 juniper berries

Preparation:

Trim any excess fat off the meat.
Massage the meat with the ground pepper and sea salt mixed together.
Cover the meat with clingfilm on a dish and leave to rest in the fridge for at least six hours. At the end of this time, start the smoking process.
Tear the hay into small pieces and line a big old saucepan with the hay and its flavourings before heating it on the stove, stirring it all up from time to time.
Once the pan begins to smoke, turn off the heat, place the meat over the pan in a colander, ensuring its position over the smoking mixture, and cover the assembly with clingfilm.
At this point, shake the pan to produce more smoke and allow the meat to take on the smoke flavour for no more than 10 minutes.
Finally, take the meat out of the colander and wrap it with a wet cloth to bring it down to room temperature.

Butter 6 small 5cm-diameter cocotte dishes.
Core the apples and cut them into regularly shaped small cubes.
Melt the butter in a non-stick pan, add the cane sugar and leave to cook on a low heat to make lightly-coloured caramel sugar. Turn the heat off.
Mix together the apples and almonds with the caramel sugar and divide the mixture equally into the cocottes.
Use a pastry cutter to shape circular lids of puff pastry for the cocottes, slightly larger than seems necessary to allow for shrinkage during cooking.
Cover the cocottes carefully with pastry and use a toothpick to prick holes in them before baking in a pre-heated oven at 180°C until the pastry takes on colour (about 20 minutes).
Leave to rest for 5 minutes and run a knife round the edge of the pastry lids to loosen them.
Cut the pork filet into 6 medallions and lightly dust with flour.
Heat the olive oil in a frying pan with the juniper berries and brown each side of the meat for a couple of minutes.
Add the washed and cleaned blueberries, sprinkle with Recioto Mezzanella, and heat through.
Serve the meat hot with the blueberry sauce and apple tatin as accompaniments.


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