CROSTINI DE LAS RAMBLAS D’ANTOINE SICOTTE

Pour 8 personnes

Ingredient

  • 1 1/4 lb (600 g) de filet de porc, coupé en tranches de 1 po d`épaisseur
  • Sel kasher et poivre noir, fraîchement moulu
  • 1 tasse d`huile d`olive
  • 1 c. à soupe de jus de citron frais
  • Une pincée de thym séché
  • Une pincée de romarin séché
  • 4 gousses d`ail, tranchées

Method

  1. Dans un sac refermable, mélanger tous les ingrédients de la marinade et les laisser mariner pendant 4 heures ou toute la nuit.
  2. Placer tous les ingrédients du pesto dans le bol du robot et pulser jusqu`à l`obtention d`une consistance onctueuse.
  3. Faire dorer dans l`huile d`olive les deux côtés de chaque tranche de pain. Dans le même poêlon, cuire les morceaux de porc 2 minutes de chaque côté à feu élevé. Couper les morceaux en deux.
  4. Pour servir, placer sur un croûton un copeau de fromage, un morceau de porc et du pesto. Décorer d`une noix de Grenoble.

About Stephanie Leonard

The kitchen has always occupied a special place in Stéphanie’s life. The kitchen is an important meeting place in her family home, Stephanie regularly helping her mother in the preparation of meals. Being of Polish and French-Canadian descent, Stéphanie develops her culinary knowledge from an early age, enjoying dishes of her heritage and diverse cultures. Only recently did she choose to pursue her passion.

In 2014, Stephanie studied at the famous culinary school, Le Cordon Bleu, in London. During her London career, she is encouraged by her family, friends and even many Montreal restaurateurs to pursue her passion. In June 2015, after nine intensive months and a few burns, Stephanie graduated at the top of her class at Le Cordon Bleu, with a degree in French Classical Cuisine.

Stephanie now wants to share her knowledge to change the perception that cooking is laborious and energy intensive. She firmly believes that with organization and self-confidence, anyone, regardless of their culinary history, will be able to make tasty dishes.

She shares her favorite recipes and tips to make you a worthy chef at Le Cordon Bleu.