Suckling pig fillet medaillons with beetroots chips and rosemary flavored potatoes
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
extra virgin olive oil
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.