Non si tratta della versione ufficiale, ma di una rivisitazione in chiave economica… Per tutta la ricetta si arriva a spendere 15 euro circa ed è sufficente per 6 persone
INGREDIENTI
- 1 KG di Filetto di maiale
- 500 gr. di funghi champignon
- 1 rotolo di pasta sfoglia
- 2 etti di prosciutto crudo
- 1 mazzetto di prezzemolo
- 2 spicchi d’aglio
- Olio extravergine di oliva q.b.
- sale grosso q.b.
Nota bene che solo i funghi sono salati, tutto il resto no per evitare un’eccessiva sapidità che sarebbe data dal prosciutto crudo
The English general Arthur Wellesley in 1815 received the title of Duke of Wellington for the defeat of Napoleon at Waterloo. The cooks at his service could not prove their abilities because of their particularly difficult tastes. The indifference to food by the Duke led many of his chefs to dismissal, while others ventured into the search for new recipes. One of the dishes presented at his table was given his name: once cooked “in crust”, that is wrapped in a layer of puff pastry, the fillet seems to present a particular resemblance to the boots of the same general “i Wellington’s”. The appearance of the Wellington thread is in fact that of a shiny golden cylinder.
This is not the official version, but a revisitation in an economic key … For the whole recipe you get to spend about 15 euros and is enough for 6 people
INGREDIENTS
- 1KG of pork fillet
- 500 gr. of champignon mushrooms
- 1 roll of puff pastry
- 2 ounces of raw ham
- 1 bunch of parsley
- 2 cloves of garlic
- Extra virgin olive oil q.b.
- coarse salt q.b.
Please note that only the mushrooms are salty, all the rest not to avoid excessive flavor that would be given by raw ham