- 2 pork fillets, (of about 1,6 lb)
- 12 slices Prosciutto di Parma
- Balsamic Vinegar of Modena to taste
- 1 sprig rosemary
- 2 cloves of garlic
- ⅝ lb baby greens
- Academia Barilla Monti Iblei DOP Extra Virgin Olive Oil to taste
- salt to taste
- pepper to taste
15 minutes preparation + 10 minutes cooking
Begin by removing the excess fat from the slices of prosciutto.
Cut the pork tenderloin into small pieces, about 2 oz each. Roll each piece of pork in a slice of prosciutto, keeping it in place with a toothpick.
In the 1st century AD, Marco Terenzio Varrone wrote: “It is believed that nature gave the pig to man in order for him to live well”.
This quote demonstrates the high opinion Europeans have held of the pig. In addition to being considered for their nutritive value, pigs had a strong symbolic value: peace agreements were sanctioned with the killing of a pig, as were the marriages of kings and other important figures.
Over the course of the centuries the pig has been given a holy protector, Saint Anthony Abate, and in classic iconography, the Saint has always been represented with a pig at his heels, as a sign of self-control over the desire for meat.
The monks that looked after the churches dedicated to the Saint benefited from a number of benefits, the most famous of which was to be able to raise pigs openly in the city. This meant that the pigs were protected from thieves and happy to rummage in front of the doors of people’s homes. The pigs were also considered a sign of kindness of the Saint. On January 16, the pigs were slaughtered and the meat was divided between by the monks to the poor the following day and in occasion of Saint Antonio Abate Day.
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