Clean excess fats from the pork fillet and cut into 3 cm thick, flatten the meat with a meat basher. Season the ‘scaloppine’ with salt and pepper, grill or shallow fry as desired. For the sauce; cook the onion & celery in a couple of spoons of olive oil, stir in the peppers and fry for 2 minutes. Add the sugar and vinegar to the peppers and simmer gently, stir in the garlicky tomato pulp, correct seasoning. Set to simmer, stir in the capers and simmer for 10 minutes. To make the potatoes, cut a slit in the cooked potatoes, hollow out with a spoon, mix with the pesto, pine nuts and parmesan cheese. To make the crispy ricotta; Simply cut wedges of ricotta, roll into the polenta flour and deep fry till crisp. Serve the pork over the pesto-potatoes, with the tomato sauce, garnished with the crispy ricotta.

Serves 2

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