Suckling pig fillet medaillons with beetroots chips and rosemary flavored potatoes

Name: Suckling pig fillet medaillons with beetroots chips and rosemary flavored potatoes
Total time: 45 min
Yield: 0
Ingredients: 4 fillet medaillons (200 g each); 8 slices of pancetta steccata (or bacon); 1 precooked beetroot; 200 g sausage meat; 600 g Orogel Potato Chunks; pomegranate grains; extra virgin olive oil; salt; pepper

45 min

Avanzata

Secondi Piatti

Ingredients

4 fillet medaillons (200 g each)
8 slices of pancetta steccata (or bacon)
1 precooked beetroot
200 g sausage meat
600 g Orogel Potato Chunks
pomegranate grains
extra virgin olive oil
salt
pepper

Method

Cut each fillet on the side and farce it with sausage meat. Bard the fillets with bacon and tie with butcher’s strings. Cook with a little oil for a few minutes then put it in a baking pan with potatoes. Add salt and bake for 20 minutes. Season with salt and pepper.
Use a mandolin slicer to chip cut the beetroot, soak it in salted water for a few minutes, fry in hot oil, set aside to drain on kitchen paper. Season with salt.
Once the fillet is done, add the chips and potatoes to the dish, garnish with pomegranate grains and some rosemary or marjoram sprigs.