Ingredients for 4 people:4 pork fillets weighing approx. 250 g each16 tbsp Balsamic Vinegar8 tsp fennel seeds10 tbsp Extra Virgin Olive Oil salt pepper
Rinse the pork fillets, pat them dry with kitchen paper and open the meat “like a book” with a sharp knife; to do so, cut along the fillets lengthwise up to 2 cm from the edge and then “open” them out. Flatten them slightly with a meat pounder, and season on both sides with salt, pepper and fennel seeds. Heat the oil in a griddle pan (or a heavy-bottomed frying pan; when it’s nice and hot, cook the fillets for about 10 minutes on one side and then 10 on the other. Now drizzle the balsamic vinegar over the meat (2 spoonfuls per side, per fillet), leave over the heat for a few more minutes, then serve with a drizzle of “raw” olive oil on top and, if you like, a few drops of aged balsamic vinegar.