Grilled Podolica chop, toasted Trecchina bread with sautéed turnip tops and Toscano P.G.I extra virgin olive oil

Method

• 1

  Slice the Podolica loin very thinly and arrange it on a tray, together with some slices of mountain lard.

• 2

  Finely chop the garlic, parsley and the inside soft part of bread with a knife. Add the pecorino cheese, mix and season with salt and pepper.

• 3

  Slice the Trecchina bread, toast the slices on the grill and keep them warm.

• 4

  Clean and wash the turnip tops, blanch them and cool them down immediately for a bright colour.

• 5

  Pan-fry the poached garlic with an emulsion made of Olitalia Toscano P.G.I. Extra Virgin Olive Oil, and chilli pepper. Then, add the turnip tops, finish cooking and season with salt.

• 6

  Make the Podolica chops by laying out the slices of loin, and seasoning with the previously mixed breadcrumbs, pecorino cheese, garlic and parsley.

• 7

  Roll up and wrap the chops with the slices of mountain lard. Skewer the chops with wooden sticks, and oil them slightly with some Olitalia Toscano P.G.I Extra Virgin Olive Oil, then cook for 15 minutes.

Food plating

Place the toasted Trecchina bread in the centre of the plate. Add the stewed turnip tops and place the Podolica chops on top of that. Drizzle with Olitalia Toscano P.G.I Extra Virgin Olive Oil.