Filetto di maiale con cipolla di Tropea e Melassa di fichi - Valle del Crati

A good, tasty and innovative meat main course. A fillet twist that enhances the quality of the products used. A highlight also thanks to the addition of Fig Molasses, which softens and flavours the meat, giving it a strong but sweet taste.


· 4 carrots

· 1 Tropea onion

· 4 pieces of pork fillets

· Fig molasses

· 1 dozen asparagus

· 1 handful of mushrooms

· 1 clove of garlic

· 1 small cup of red wine

· Parsley to taste

· Olive oil, salt and pepper to taste 


Boil the carrots with salt and a few slices of onion. Blend reducing to a cream and keep warm.

Caramelise the onion in a pan cut into rounds; blanch the asparagus tips and keep warm.

Brown a clove of garlic in oil and sauté the mushrooms, season with salt and parsley.

In a large frying pan brown the pork fillet 3 minutes on each side with oil, add the wine and finish cooking in the oven for 10 min.

Plate with all the ingredients and add the fig molasses.

If desired, add a fried apple and molasses patty.