Recipes to match Rocca wines

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Tenuta Sant'Alfonso    Pork Fillet with Colonnata lard | Pork medallions with chestnut sauce |
Pork medallions with chestnut sauce


Ingredients:
4 pork fillets – 120 g type 00 flour - 50 ml vin santo - 50 ml extra-virgin olive oil - 200 g chestnuts - 1 sprig of rosemary - 1 laurel leaf – salt - pepper

Method:
Make an incision in each one of the chestnuts and boil them for about 40 minutes along with the laurel leaf. Drain the chestnuts, then peel and chop them into tiny pieces. Coat the fillets in flour and fry them lightly in the pan with the oil. Add the chestnuts and the vin santo, salt and pepper. Transfer the whole mix to an oven dish and bake for about 15 minutes, until the meat is pinkish. Serve hot, with the chestnut sauce. 
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