Pork Fillet with Cep Polenta - Emmentaler AOP Switzerland
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Wooden spoon
- Skillet
- Roasting rack
- Oven
- Stove
- Baking sheet
- Carving knife
- Measuring spoon
- Serving platter
- Plate
Ingredients
- 20 g dried ceps
- 1 onion
- 1 tbs butter
- 700 ml stock
- 300 ml milk
- 175 g Bramata polenta
- 100 g mature Emmentaler AOP, grated
- salt, pepper
- 1 shallot
- 500 g pork fillets
- some thyme
- 2 tbs oil
- 2 tsp sugar
- 1 tsp flour
- 300 ml red wine
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