Fillet and vegetable skewers
- Half red pepper
- Half yellow pepper
- Half green pepper
- 100g of pork fillet
- 150g of onions borettane
- Olive oil
- Balsamic Vinegar
Wash the peppers, remove the interior seeds and cut them into pieces.
Cut the meat into pieces slightly larger than the pepper pieces.
Place the onions in a small cup with the Balsamic Condiment and let them impregnate.
Compose the skewers to taste, alternating a piece of pepper, a piece of fillet and an onion.
Cook preferably on the grill or on a griddle.
Flavour them with salt, pepper and Balsamic Condiment to taste.
For this dish we recommend our Balsamic Vinegar Modena I.G.P. Gold and Oleificio Silvestri - Monocultivar BIO Ascolana Tenera, a perfect match with grilled meat.