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This is a colourful
summer dish where all the constituent parts can be made well in
advance and assembled at the last minute.
Serves 6
Ingredients:
1lb
pork fillet
2 tbsp sweet chilli sauce
2 tbsp vinaigrette
1 large Spanish onion
pinches of basil and oregano
salt and pepper
2oz soft while breadcrumbs
Tapenade: 1 jar pitted green olives
4ozs pinenuts
4 cloves garlic extra virgin olive oil
2 each red, green and yellow peppers
Plus:
1 jar green pitted olives
1 jar black pitted olives
one packet of fresh papardelle
jar or tin of filleted anchovies
Trim pork and cut into thin strips and season. Mix the sweet
chilli sauce and vinaigrette and marinate the pork strips for
an hour.
Cook the pasta according to the instructions, cool and keep
covered in water.
For the tapenade, blend one jar of green olives, pinenuts and
garlic to a paste, adding a little olive oil to ease if necessary.
Keep in a bowl.
Halve and de-seed the peppers, season and roast in hot oven
for 15 minutes. When cool, cut each pepper into four strips
and add the remaining green and black olives. Keep to one side.
Roughly chop the onion and sweat with basil, oregano and seasoning
without allowing to colour. Add and fold in breadcrumbs and
cook for 2-3 minutes.
Mix together the onion, tapenade mixture, peppers and olives.
To assemble:
Drain and toss the marinated pork strips in butter and deglaze
the pan with a drop of white wine. Add the pepper and tapenade
mix and cook until the pork is cooked and the whole mixture
has heated through (3-4 minutes). At the very last minute, carefully
add the anchovies, ensuring they do not disintegrate. Re-heat
the pasta by tossing in butter with a little salt and pepper
and put into individual pasta dishes. Spoon the pork mixture
into the centre and serve.
Optional
extra: top with shaved fresh Parmesan.
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