La Quercia di Rosa
Ingredients and quantities

Quantities for 3 people:

  • 1 whole fillet of pork, trimmed of any fat
  • 9 fine slices of flat pancetta
  • butter
  • white wine
  • olive oil
  • salt
  • 400g cherry tomatoes
  • 60g sultanas
  • balsamic vinegar of Modena PGI
  • a few sage leaves
  • 1 sprig of rosemary
Accompanying wines:
Lambrusco di Sorbara DOC

Suckling pork nibbles with balsamic vinegar of Modena PGI

Type of recipe: Main courses

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Preparation method:

Trim the fat off the fillet and then cut lengthwise into 2.5 cm thick pieces (allow 3 nibbles per portion). Wrap a thin slice of pancetta around each nibble-sized piece of meat, ensuring they are well covered. Melt a knob of butter and a tablespoon of olive oil in a pan and sauté the pork nibbles. Pour over a little dry white wine and season with salt. Cook for at least 15 minutes over a low heat, adding a little stock and the rosemary and sage.

In a separate pan, prepare a creamy sauce by heating 5 tablespoons of balsamic vinegar, 4 tablespoons of fresh cream and a knob of butter coated in flour to obtain a sauce with a fairly thick consistency. Dish up the pork nibbles and garnish with the creamy balsamic vinegar sauce.

For a side dish, sauté a few cherry tomatoes in a pan with a little butter, balsamic vinegar and sultanas soaked in balsamic vinegar.

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