One theory is that the word Carnevale comes from ‘carne levare’ (remove meat) and refers to the celebrations that take place before the arrival of Lent during which the eating of meat is no longer permitted. Festivities include (among other things) the consumption of a last meat dish and pork, in all its guises, is traditionally the meat of choice.
I NGRE DI E NT S
(serves four people)
- 800 g pork fillet
- 100 g rolled fatty bacon, sliced
- 2 heaped tbsp plain flour
- Salt and pepper
- 50 ml extra virgin olive oil
- 1/2 glass dry white wine
Preparation
Cut pork fillet into 4 slices, each roughly 5cm thick. Around the edge of each slice, wrap the bacon, securing with a length of kitchen string. Roll each pork fillet in the flour and season with salt and pepper. Heat the oil in a frying pan and when nicely hot, sear the pork fillets on both sides. Add the white wine and a little water, lower the heat and cook for approximately 10 minutes, turning the fillets once more.
Serve with a selection of seasonal vegetables.
