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Pork Scallopine with Paolo Rustichelli's "Extra Vecchio" Traditional Balsamic Vinegar of Modena

Second Course
Ingredients:

400g (14oz) pork fillet
100g (3.5oz) flour
Paolo Rustichelli's "Extra Vecchio" Traditional Balsamic Vinegar of Modena
extra virgin olive oil (to taste)
salt (to taste)

Preparation:

Carefully cut the pork into small slices of about 40g. Flatten and flower. Grease a large skillet with a thin layer of olive oil and arrange the slices of pork without overlapping them and lightly salt. Place the skillet over medium heat, turning the pork after several minutes and lightly salt. Continue turning the pork until fully cooked. Serve on warm plates adding a few drops of Rustichelli's "Extra Vecchio ABTM" to personal taste.