Here is a recipe by chef Richard Zanni which definitely amazed your guests,
a plate accompanied by a caponata and a sweet and sour sauce spectacular!

And now …LIGHT THE FIRE!

INGREDIENTS FOR 4 PEOPLE:

- 800g pork fillet

-200g of potatoes

- 100g of breadcrumbs

- Butter to taste

- Salt and pepper

  For the caponata:

-1 eggplant

-1zucchina

-1 Red pepper

- Basil to taste

- 4 cherry tomatoes

- 1 onion

A spoonful of sugar-cane

-One tablespoon of vinegar

- Salt and pepper

For the sweet and sour sauce;

- White Vinegar

- Tomatoes Vesuvius

- Sugar to taste

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

Sear the fillets in the pan with oil and butter for about 3 minutes per side, then place them on a rack to drain.
After boiled potatoes,
mash coarsely with a fork.
Place the fillets on a baking sheet covered with parchment paper,
brush with a little butter, and sprinkle with the potatoes first and then with the bread crumbs, salt and pepper and bake at
210 ° for about 8 minutes.

For the caponata:

Wash and clean the vegetables and cut them into cubes, divided caching them:
Sauté each vegetable separately with olive oil and season with salt after cooking.
For the last fry onion and add all the vegetables, put the tomatoes in the pan
cut in two, add sugar and vinegar after one minute:
Cook another minute and add plenty of basil.

The caponata form the basis of our plate.
For the sweet and sour sauce:
Put the vinegar in a pan, whenit will be  hot add it to sugar tomatoes cut in half,
After 12-15 minutes, turn the tomatoes and cook for another 3-4 minutes.
Whisk in sauce, salt and pepper, pass it through the chinois (Chinese strainer).
Mount the base plate put  the caponata in a pastry rings,
above the fillet with potatoes and garnished with sweet and sour sauce  …
success guaranteed!

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