In an exclusive collaboration with Chef Renato Bernardi, we have developed a series of gourmet recipes designed to be easily replicated in your kitchen using our premium products. Every month, we bring you a new culinary creation, and for July, we are proud to present a summer dish full of flavors and colors: Wrapped Porchetta Fillet with Marinated Zucchini and a Puntarelle and Prickly Pear Salad. This recipe is a perfect combination of Mediterranean flavors, blending the succulence of porchetta with the freshness of summer vegetables and the exotic touch of prickly pears.
INGREDIENTS FOR 4 PEOPLE:
- Porchetta Fillet: 400g
- Zucchini: 200g
- Apple Cider Vinegar: 100cl
- Fresh Oregano: to taste
- Garlic: 1 clove
- Puntarelle: 200g
- Pink Salt and Pepper: to taste
- Prickly Pears: 2 units
- Extra Virgin Olive Oil: to taste
- Fresh Chili Pepper: to taste
- Rosemary: to taste
Instructions:
- Start by sautéing the garlic in a drizzle of extra virgin olive oil, add the rosemary, and cook the meat, seasoning with salt and pepper.
- Thinly slice the zucchini and marinate them in a mixture of apple cider vinegar, chili pepper, oil, and fresh oregano.
- Wrap the porchetta fillet, using the crust as a decorative element on the plate.
- Prepare the puntarelle salad—previously cleaned and soaked in ice water for about an hour—by tossing them in a glass bowl with the sliced prickly pears, oil, salt, and pepper.
- Arrange the salad next to the meat on the plate and garnish everything with pink salt.
This dish is not only a triumph of flavors and textures but also represents a unique culinary experience that blends Italian tradition with a touch of the exotic. Wrapped Porchetta Fillet with Marinated Zucchini and a Puntarelle and Prickly Pear Salad is the ideal choice for a summer dinner where you want to impress your guests with a dish that speaks of passion, tradition, and culinary innovation.
