Saturday dinner in Tuscany, not so nice weather and my wish to meet my friends here at my home. No restaurant please, I do’ like walking in the rain after dinner. Maybe I don’t like just walking once finished a good meal with a strong coffee and a small glass of limoncello.
So last weekend I strongly preferred to stay here, cozy and relaxed…together with my friends.
During Winter I can spend time staying with family and friends, testing and writing recipes on this blog, renewing all the menus for the next job Season. In Spring and Summer, I’m fully busy with my company: Cuoche in Vacanza (Cooks on Holiday).
Saturday dinner, if not at the restaurant, here in Tuscany has to be special.
I immediately thought to “Filetto al Pepe Verde”, Italian for Fillet with green pepper sauce. Our customers on holiday here in Tuscany love it so much and our Students in cookery lessons have the same opinion.
But this time I tried to make it different; no beef fillet in the fridge, but a tender pork fillet from Cesare, a special butcher who never disappoints me.
Well, it came out a dish for special occasions;
perfect for a Saturday dinner without going to the restaurant or any other dinner you’d like to be remembered.
It’s incredibly easy, with few ingredients and few steps.
The procedure is the same as Beef fillet with green pepper sauce; you can use this recipe for both these dishes.
I just recommend you the quality of ingredients:
good fresh cream, good brandy, good green pepper in brine, and first of all a very good cut of pork fillet.
Did you already know this Italian recipe?
Is it important Saturday Dinner in your country?
What’s your best way to cook fillet, in your country? Please leave a comment and tell me where you come from…I’m looking for recipes from abroad to post here on the blog.