Jerusalem artichoke cream, roasted pork fillet, melted mild Provolone Valpadana P.D.O. and pan-fried turnip tops

for 2 people – difficulty: high – preparation time: 30 minutes


200 g Jerusalem artichoke
250 g Pork fillet
Oil, salt, pepper and garlic
Provolone Valpadana PDO mild
100 g Clean turnip tops
Fresh milk


Clean and dice the Jerusalem artichoke, then brown it in a pan with a drizzle of oil and cover with fresh milk. Season with salt and pepper and cook over low heat (15 minutes). Emulsify everything with oil and set aside.
Sauté the turnip tops in a pan with oil, garlic, salt and pepper, over high heat.
Cut the pork fillet in two and brown it with extra virgin olive oil in a pan, brown it well on the outside and leave it slightly pink in the middle. Arrange slices of mild Provolone Valpadana PDO on top of the fillets and put them in the grill for a few minutes to melt the Provolone Valpadana PDO and to complete the cooking of the fillets.
Serve with the Jerusalem artichoke on the bottom of the plate, the fillet resting slightly to the side and finish with the turnip tops, enjoy your meal!


Chef’s tip:  If you can, use a thermometer to check the cooking of the pork, it must reach 70° C in the middle!