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.
- 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