Food & Drink

Parma Ham Wrapped Pork served on a bed of Savoy Cabbage and Roasted Peppers, topped with a Parmigiano-Reggiano cheese Crisp

Serves 4

Ingredients:
2 pork fillets
50g finely grated Parmigiano-Reggiano cheese
Knob of butter
2 shallots
50g fresh breadcrumbs
8 slices of Parma Ham
1 savoy cabbage
2 red peppers

Preparation:
Preheat the oven to 180^oC.
Cut the pork fillets in half and tie with butchers string to make it evenly sized. Heat a pan and brown the fillets. Return to fridge to chill.

Meanwhile, make the Parmigiano-Reggiano cheese crisps. Grate a mound of cheese onto some greaseproof paper and cook in the oven for about 10 minutes until the crisps have melted. Remove from the oven and mould around a wooden spoon while hot to the desired shape. Leave to cool.

Finely chop the shallots. Gently fry with a small knob of butter. Cook until soft. Add the breadcrumbs and mix well. Chill.

Remove the chilled pork fillets from the fridge. Remove the string. Cover with a thin layer of the onion mixture and wrap in two slices of Parma Ham so they look like a neat parcel.

Put the fillets on a backing tray and place in the hot oven. Cook for about 20 minutes, until the pork is cooked through.

Remove from the oven and allow to rest for a few minutes before serving. Serve on a bed of steamed cabbage and sliced roasted red peppers and top with the Parmigiano-Reggiano cheese crisp.

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