FILLET OF PORK STUFFED WITH POTATOES radicchio Sautee 
Ingredients: 4 fillets pig
6 radicchio long
1 kg of potatoes
laurel, sage and rosemary
Procedure: Cut the fillets and open a book to put in each radicchio stew with a pinch of salt and pepper and a pinch of minced made with bay leaves, sage and rosemary, wrapped in parchment paper thread stuffing and tie, put in oven at 170-180 degrees for ½ hour.
For the potatoes into cubes and place noodles in a pan with a little oil and served with fried sliced \u200b\u200bfillet.
BEARD OF CHRISTIAN Gianfrancesco ANDREA BLACKS SASHA
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