Sun Dried Tomato Fritters with Stuffed Pork in a Bruschetta Sauce – 3rd Runner Up!

Hello fellow food enthusiasts! Chef Richie here, at your culinary service.

What are you thankful for? I love going around the table and having everybody say what they’re grateful for…especially kids…they have the best things to say!

This giving thanks month’s recipe from our 2016 recipe contest that merits honorable mention and a Bella Sun Luci gift box full of our “Products for Chefs” is…drumroll please… Sun Dried Tomato Fritters with Stuffed Pork in a Bruschetta sauce. Now THAT’s a mouthful! Congratulations to Chef Aja Breuer! Very nice work chef!

This month I’m honorably mentioning Chef Aja’s recipe because it was seriously in the running until the very end of our testing process, meaning it was REALLY YUMMY. In my notes on the recipe page itself I wrote, “Winner?”…after cooking and taste testing. We have a panel of judges here at Bella Sun Luci and the popular opinion made this dish #4…but some of us did think it could’ve and maybe should’ve won. It’s original, it uses two different Bella Sun Luci sun dried tomato products AND our estate grown arbequina extra virgin olive oil, it calls for professional chef style technique, and presentation, and again…YUM. It’s a Southern (Southern American…not South American and not Italian) dish, but with a sun dried tomato/Italiano twist to it. It calls for additional healthy ingredients like spinach and, Chef Richie Says: This dish has a complex character to it…savory but with sweet undertones from the carrots and red wine, creating a whole greater than the sum of its parts, which, if you read my blog in September you know, is very important in this world of culinary artistry…and science.



Sun Dried Tomato Fritters with Stuffed Pork in a Bruschetta Sauce

½ c Cornmeal 1 ½ lb pork loin cut in half and butterflied
½ c All Purpose Flour 1 ¾ tsp Salt
1 tsp Baking Powder ¼ tsp Pepper
1 Egg 1c Frozen Spinach thawed and drained
¾ c Milk 2 Slices of Prosciutto
1 Carrot peeled and chopped ½ c Shredded Romano
1/4 c Onion Diced ¼ jar Bella Sun Luci Brushetta
½ c Red Wine
½ a cup of Bella Sun Luci Sundried Tomatoes
Julienne cut chopped

For the pork:
Place plastic wrap on top of pork and pound with a mallet until it is somewhat thin. Cut each slice of prosciutto in half and lay across pork. Spread spinach on top of prosciutto and top with romano. Starting with the far side, fold pork over until it resembles a jelly roll. Tie with kitchen twine. Season all sides with 1 tsp of salt and all the pepper In a 2 quart heavy bottom pot, add 2 tablespoons of oil and brown pork on all sides. Set aside.

In the same pot, saute onion until soft. Add carrot and cook for one minute. Add wine and cook until reduced by half. Stir in ½ c milk, brushetta and ½ tsp of salt. Return pork to the pot, cover and simmer for 30 minutes until pork reaches 160 degrees. Remove pork from the pot and let rest (tinting it with foil) for 20 minutes. Remove twine and cut into 6 slices.

While pork cools, make the fritters.

For the fritter:
In a bowl combine egg and the remaining milk. In a separate bowl, combine cornmeal, flour, baking powder and ¼ tsp of salt. Mix in the flour mixture with the egg mixture until combined. Fold in the chopped tomatoes. In a skillet, use 2 tbsp of the batter (per fritter) working in batches of 2 or 3. Cook two minutes on each side over low/medium heat. Remove fritters and set aside. Repeat until the batter is finished.

Place three fritters on a plate and top with two slices of pork. Top with brushetta sauce.


Also, it’s holiday time folks! This is a hearty, comfort food style dish that will add a special touch to any special soirée.

So Chef Aja, congratulations for your masterpiece! Thank you for it! Compliments to the chef! And when you receive your Bella Sun Luci gift box, I hope you use the ingredients to come up with another wonderful recipe entry in this coming year’s contest.

And remember the sun dried tomatoes!

Now, everybody, get cookin’, happy cookin’ and buon appetito!



Chef Richie