Smoked pork filet on a bed of valerian leaves
A classic dish, enhanced by the fragrance and the taste of smoking pork fillet.
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Ingredients for 4 servings
½ smoked pork filet from Fums e Profums (Daniela Pilosio's smokehouse in Forni di Sopra), 120 g of valerian, half a lemon, extra-virgin olive oil, a tablespoon of horseradish, white pepper to taste.
Wash and dry the valerian and arrange on plates. Dress with a few drops of lemon juice. Finely slice the pork filet and arrange the slices on the valerian leaves. Dress with olive oil and the rest of the lemon juice. Add the horseradish and a generous pinch of white pepper.