Grilled Pork Cutlet with Green Olive Tapenade and Fettucini topped with Gremolata
Cook Time 40 minutes
Servings 4
Ingredients
4 x 200gm pork cutlet (rind removed)
1 pkt San Remo egg fettuccini
salt
pepper
olive oil
Tapenade
1 tspn capers
½ cup green olives, pitted
3 anchovies
2 cloves garlic
zest and juice of 1 lemon
1/3 cup olive oil
Gremolata
2 cloves garlic, finely chopped
¼ cup flat leaf parsley, finely chopped
zest of 1 lemon
1 tbsp olive oil
Method
Cook the pasta as per packet directions
Season the cutlets with salt and pepper and a little olive oil and cook in a griddle pan. Allow them to rest for 5 minutes once they’re cooked
Once the pasta is cooked, strain the pasta and mix the tapenade through it while it’s hot.
Serve each cutlet with some gremolata on top and fettucine on the side
Tapenade
Put all the ingredients in a blender and blitz the ingredients together. Add some more olive oil to the mixture if it’s too thick
Gremolata
Mix all the ingredients together in a bowl