ROAST OF FILLET PORK WITH TRUFFLE, TALEGGIO CHEESE FONDUE, SELEKTIA CLASSIC TRUFFLE SAUCE AND SAUTEED VEGETABLES

Place pancetta slices on the fillet and tie tightly with string, put in a pan and brown on all sides with little oil. Season with salt and pepper and bake in the oven at 180°C to finish the cooking  (65/70°C at the centre). Cut and boil the vegetables and quickly rinse them in cold water with ice. Prepare the fondue soaking Taleggio cheese in the milk for one hour. Take off the milk and warm it up on low heat until totally melted adding Selektia Classic Truffle Sauce. Portion the fillet and place in the centre of a serving dish with the Taleggio fondue. Warm vegetables and Selektia Tuscan Checkpeas in truffle oil in a pan with little oil and arrange on the serving dish. Finish with Fresh White Truffle gills.