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Gourmet
For full enjoyment, serve with red meats, hare and large game, and with aged cheeses.
Recipe of our Chef Luca Lodovici.
COVACCINO OF CINTA SENESE PORK TARTUFATO
for 4 persons
Ingredients
2 fillets of Cinta Senese breed pork
4 tbsp pasta with truffle sauce
30 thin slices of Tuscan pancetta (rigatino grevigiano)
1 glass of Vermentino Perolla IGT
extravirgin olive oil
1 sprig of rosemary
salt
black pepper
Procedure
Slice and open the pork fillets, tenderise, and spead the pasta tartufata on them; close, and roll them up in the rigatino. Place on a baking pan with the rosemary and some oil, and bake for 30 minutes at 170°.
Sprinkle with the Vermentino Perolla and serve immediately in its sauce and with baked potatoes.
