Nodino di Maiale
Source of Recipe
Kare11
List of Ingredients
10 ounces pork chop, Berkshire -- trimmed -
1 ounce prosciutto ham
1-1/2 ounces fontina cheese slice
1 tablespoon pomace olive oil
1 each salt and pepper -- to taste
1 ounce shiitake mushroom -- sliced
1 fluid ounce white wine
1 fluid ounce Demi Glace Veal -- see supporting recipe (or substitute cambells beef consommé - 4 ounces reduced to 1 ounce over medium low heat to intensify flavor)
1 fluid ounce heavy cream
1/2 each tomato -- halved and grilled
1 tablespoon butter
1 teaspoon chopped herb blend -- see directions
Recipe
Inspect the grain of the pork chop for quaility and muscle composition (see
chef for further direction). If acceptable, continue with making an
incision with a sharp knife (boning knife works well) through the center
loin of the chop while the chop is lying flat on work surface.
Wrap ham around slice fontina cheese and insert into the slit of the veal
chop. Season both sides of the chop with salt and pepper.
Preheat sautee pan with olive oil then add pork chop and sautee until chop
is golden brown. Flip chop over and place pan in oven for approximately 8
to 10 minutes or until internal temperature reaches 140 degrees (medium
well).
Remove sautee pan from oven and place back on burner and add mushrooms,
wine, demi glace (or campbells beef consommé) and heavy cream and tomato
halves (grill side up) - adjust with salt and pepper, reduce by 1/2 then add
butter.
Place veal chop in the center of a warm 12" round plate, pour pan sauce over
veal and place tomatoes (grill side up) opposite of the bone.
Sprinkle fresh chopped herbs over veal chop and serve immediately.
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