Ingredients (4 servings)
– 1 Aspromonte black pork fillet
– 8 slices of Aspromontana bacon
– 80 g Ciminà caciocavallo cheese
– 20 cl milk
– 15 g Spilinga ‘Nduja
– 200 g black eye bean
– 1 clove of garlic (unpeeled)
– 2 bay leaves
– Chilli pepper
– Wild fennel seeds
– Salt and pepper
– Extra virgin olive oil
Preparation
Soak the beans for 12 hours in plenty of cold water. When tender, place the beans the in a saucepan with the herbs: an unpeeled garlic clove, a whole chilli pepper, wild fennel seeds and bay leaves.
Cover with cold water and bring to the boil. When the boiling starts, lower the flame and cover.
Cook for a couple of hours until soft. Occasionally check that there is enough water.
Meanwhile, melt the Ciminà caciocavallo cheese in milk in a water bath and add the Spilinga ‘Nduja. Keep the stock warm.
Cut the black pork fillet lengthwise and season with extra virgin olive oil, salt, pepper, and thyme leaves. Heat a non-stick pan over a high flame and roast the fillet on both sides to lock the moisture in the meat. Stuff the fillet with sliced Aspromonte bacon. Wrap the fillet with baking paper. Tighten firmly to keep the cooking liquid inside.
Bake at 160° for 20 minutes. Save the cooking liquid to use as a base.
Plating
Cut the fillet into 8 equal parts and place 2 on a medium-sized plate. Spread a trickle of caciocavallo and ‘Nduja cream over the meat.
Complete the dish with the meat stock, a drizzle of extra virgin olive oil and a spoonful of black eye beans.