Ingredients for 4 people:8 slices of rather fatty pork (we use a cut called “Capocollo”, which is pork neck/shoulder) not too thickly sliced4 sprigs of rosemary8 tbsp extra virgin olive oil3 tsp pink peppercorns salt and pepper
Flatten the slices of meat slightly on a chopping board, using a meat mallet; then place them in a heavy-bottomed frying pan with the olive oil, season with salt and pepper and put the pan on the stove. Cook for about 5 minutes, or until the meat is golden brown on the bottom; turn the slices over, season with salt and pepper, and cook them on the other side for the same length of time.
Break the sprigs of rosemary up and add them on top of the meat, then crush the pink peppercorns with the meat mallet, or the flat of a knife, and add them to the pan as well. Cook for another few moments to allow the flavours to mingle; arrange the slices of meat on a serving dish and pour over them the juices that have formed in the pan. Serve straight away – nice and hot – and buon appetito!