Tip for fillet
Be sure to ask the butchery staff to remove the thin silver membrane on the outside of the fillet with their razor-sharp knives. This will ensure that the fillet doesn’t curl up while being cooked.
RICOTTA STUFFED PORK FILLET
Versatile and quick to cook, pork fillet is just the ticket at Christmastime – pre-order this cut at your butcher.
Serves 12 as part of a charcuterie platter
Preparation: 20 minutes
Cooking time: 35–40 minutes
Oven temperature: 180°C
• 3 pork fillets (about 1kg in total), trimmed
• 140g Parma ham (at least 12 slices)
• 15ml olive oil FILLING
• 250g ricotta
• 125ml cream cheese with chives
• a large pinch chilli flakes
• zest of 1 lemon
• 125ml small gherkins
1 Preheat the oven. Using a sharp knife, cut a slit in the fillets, lengthways, about three-quarters of the way through and open them up. It’s important not to cut through the meat completely; your filling will leak out. Press gently on the meat to flatten it.
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