Pisto Con Credo (Ratatouille with Pork)
Serves 4
Ingredients
Method
400 g Pork Fillet or Pork Scallops
4 tbsp Olive Oil
1 Onion
1 Aubergine (Fresh)
2 Courgette (Fresh)
2 Tomatoes (Tinned, Whole)
½ cl Salt & Pepper
1 Pepper (Green Bell)
20 g Basil (Fresh)
1 Garlic Cloves
Slice the fillet into medallions, season and saute the pork in 1 tablespoon of oil and put it to one side.
Heat 3 Tablespoons of oil in the saucepan add the onions, cover and cook until soft.
Add the green pepper, aubergine and garlic, cook for 5 minutes, then add the courgettes and tomatoes.
Add the meat and cook, cover for 30 minutes.
Remove the lid, add salt, pepper and basil. Cook for a further 5 minutes or until the vegetables are well mixed and seasoned.