Breaded pork fillet with piedmont igp hazelnuts, grilled zucchini and scalded spring onion

Breaded pork fillet with piedmont igp hazelnuts, grilled zucchini and scalded spring onion
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Time: 1 ora
Difficulty: Media

Pork fillet breaded with hazelnuts of Piedmont IGP, grilled zucchini and scalded spring onion
A second for special occasions, a family dinner, a special occasion, a gift for an intimate dinner, this recipe I present to you for the many occasions that can happen to you.

Pork is often considered a very fat meat and for this reason it is banned from the daily diet, in reality it is a valid alternative to beef being halfway between red and white meat.
From a nutritional point of view it can easily be placed among red meats but in reality there are several healthy and balanced cuts that can be obtained and that bring it closer to leaner meats such as chicken and turkey.
Historical background:
Although the first depictions of pigs date back to 40,000 years ago, the domestication and breeding of this animal begins around 6,000 BC, in the Neolithic era in Mesopotamia and almost simultaneously in China. It is the Phoenicians, the rulers of the sea in the pre-Roman era, who spread the breeding of this animal in the Mediterranean basin. The special thing is that this people, does not feed on pork, following a cultural taboo. It seems that the Phoenicians carried the pigs on the boats not for food reasons, but by assigning them a function. Some hypotheses speak of pigs that were used as a compass: to know where the nearest land was, a pig was thrown into the water, and you followed its direction. In addition, these animals were also used as audible warning devices between vessels and for their ability to predict the approach of disturbances.
The Cinta Senese is a breed of Italian pig that originates in wooded areas near Siena and boasts an ancient history, just think that it was bred already at the time of the Etruscans and Romans.
The Cinta Senese pig can be recognized starting from its appearance, thanks to a pink "cinta" that girds the shoulders, thorax and front legs and thus becomes its peculiar aesthetic characteristic. His flesh is unique in the world. This uniqueness is given both by the feeding and by the breeding method of the Cinta Senese: in the wild or semi wild state. Since 2012, it has been awarded the prestigious PDO mark, which allows the identification of the animal through place, date of birth and date of slaughter.
Ingredients for 4 people 
800 g degreased pork fillet (4 200 g fillets)
1 zucchini 
200 g of toasted and chopped hazelnuts Igp del Piemonte 
8 fine spring onions 
2 large spring onions
100 ml of balsamic vinegar Dop
10 g granulated sugar
Extra virgin olive oil
half a glass of red wine
Salt up 
Ground black pepper 


Process for preparation
Slice the zucchini to the thickness of 4 mm, heat a grill and cook a couple of minutes per part at the end, adjust to salt, put in a bowl on the side.
Spread the hazelnuts in a pan, in a separate dish pour two tablespoons of oil and wet the fillet, breading everything in chopped hazelnuts, put to rest for about 15 minutes; heat in a pan two tablespoons of oil, Cook the fillet, scalding it for two minutes on each side, pour in some red wine and season with salt and black pepper, leave to fade, covering the pan with a lid.
Then remove the cooked fillet and place in a baking tray lined with baking paper.
Baking process in the oven:
Heat the oven to 190 ºC introduce the thermometer in the middle of the fillet and bake at 65 ºC. at the heart, it takes about 18 minutes.
Meanwhile put the vinegar and sugar in a small saucepan and cook over low heat for about 15 minutes, until the liquid is reduced.
Boil water in a pot, peel the spring onions of the first leaf and cook for about 7 minutes; drain in cold water and set aside. 
The larger onions divide them in two, put them in a baking sheet with parchment paper and season with oil and salt, put in a steam oven at 80 ºC to cook for about 10 minutes.
Method of composition of the plate:
Remove the fillet from the oven and line it with two grilled zucchini, lay on the center of the plate, add a spring onion and two small sides, finish with the balsamic vinegar glaze and serve with a drizzle of raw oil.